General Manager/ Executive Chef
In the summer of 1975, Edwin started working in the Kitchen Maintenance department of Harvey’s Hotel/Casino as a pot washer affectionately known as a “Pearl Diver”. Two years of hard work, experience and several promotions later, Edwin joined the culinary team in the famous Sage Room Steak House. This position inspired him to contribute more than 40 years of dedicated service to the industry with jobs ranging from Room Chef, Sous Chef, and Executive Chef. In 1993 Edwin was asked to rejoin the Harrah’s Tahoe Team as Asst. Banquet Chef and Ice Carver. During this time, the property had more American Culinary Federation (ACF) Certified Chefs than any other major Hotel in North America. In addition to Harrah’s and Harvey’s, Edwin has held Chef Positions at Horizon Hotel and Casino-Stateline, NV; Caesar’s Tahoe Hotel and Casino-Stateline, NV; Peppermill’s Western Village-Reno, NV; and Ed’s Tahoe Nugget Casino-Stateline, NV
In 1998, Edwin opened Ice Magic Sculptures, Tahoe’s premier ice sculpture company. Edwin started competitive carving on the international level in 1996 at Lake Louise, Canada. Since then Edwin has traveled throughout the world carving at some of the largest ice venues and competitions; including two trips to China, seven to Alaska, two to Canada, and Europe. Edwin has been awarded medals from the American Culinary Federation, National Ice Carving Association, Ice Art World Championships, and The Harbin, China Ice Festival. Edwin is featured in print media for Rolling Stone Magazine, Chefs Magazine, Transworld Snow Board, Tahoe Monthly and many more.
Chef Winslow continues to provide restaurant consulting and private chef services for many local projects and charitable benefits. South Lake Tahoe has been home base for Edwin since 1968. Edwin and his wife Danette will celebrate 30 years of marriage next year, and enjoy the “Tahoe Lifestyle” with their three children, Jason and Christian (both of whom are Chefs) and Molly who will soon be attending High School.