Chefs Helping Chefs Welcomes Chef Gary Klinefelter, CEC, WCEC, AAC to the Team

Chefs Helping Chefs Welcomes Chef Gary Klinefelter, CEC, WCEC, AAC to the Team

Welcome Chef Klinefelter to the Team!

Gary started his culinary career at the age of 14 by working in the kitchen of a small privately owned restaurant in Pittsburgh, Pennsylvania. At a young age, Chef Gary was fascinated by the hospitality business and worked several positions in prominent Pittsburgh hotels before starting his formal ACF Apprenticeship training. After graduating at the top of the class and earning the “Apprentice Chef of the Year” designation as well as many medals for his competitive work, Klinefelter moved on to his first Executive Chef position and began his lifelong career path as a leader, coach and mentor.

Throughout the years, Klinefelter has gone on to accept other appointments in Country Inns and Country Clubs as well as Beach Resorts and Hotels throughout the United States and the Caribbean, most notably The Buccaneer Resort on St Croix, US Virgin Islands where he was Executive Chef and Director of Food and Beverage and the AAA Four Star Four Diamond 998 room Diplomat Beach Resort in Hollywood, Florida where he was Executive Chef of Outlets. Klinefelter is considered to be an industry leader in the art of dry aging meats and has created several in house butcher shops and dry age meat rooms for leading resorts and Celebrity Chefs in the United States.

As a past member of the US Virgin Islands Culinary Team, Chef Klinefelter has represented the island of St Croix St Croix in the “Taste of the Caribbean” where the team had earned several gold and silver medals.
Chef Gary describes his cooking style as “Eclectic World Cuisine” with an emphasis on Caribbean flavors and fresh, local sustainable food products with regionally inspired cooking techniques which are demonstrated through the 100% scratch kitchens which he leads.

Klinefelter who serves as the Treasurer and one of the Founding Fathers of the Virgin Islands Chef’s and Cooks Association is a Certified Executive Chef, Fellow of the American Academy of Chefs and has also recently completed his training to be an Approved Certification Evaluator. Chef Gary has also done continuing education studies at The Culinary Institute of America in Hyde Park, New York as well as The Greenbrier, in White Sulphur Springs, West Virginia.

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