Chaîne des Rôtisseurs Pittsburgh Bailliage

presents,

"An Evening of Fine Italian Cookery"

Alla Famiglia

Sunday, June 11th, 2023 5:00 PM 

Meet Maître Rôtisseurs/Corporate Executive Chef Gary Klinefelter

Gary R. Klinefelter, CEC, WCEC, CE, AAC started his culinary career at the age of 14 by working in the kitchen of a small privately owned restaurant in Pittsburgh, Pennsylvania. After completing his formal apprenticeship and graduating at the top of his class earning the “Apprentice Chef of the Year” designation, Chef Gary accepted 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 as Executive Chef/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.

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.

Klinefelter who serves as the Vice President of the American Culinary Federation, Pittsburgh Chapter is a Certified Executive Chef, World Certified Executive Chef through WACS, Certification Evaluator, Certified Culinary Administrator and a Fellow of the American Academy of Chefs.

Chef Klinefelter has done continuing education studies at The Culinary Institute of America in Hyde Park, New York, The Greenbrier, in White Sulphur Springs, West Virginia, and The Ritz Carlton, Grand Cayman Island. Chef Gary has led many community fundraising projects including the American Liver Foundation Flavors of Pittsburgh, Community Liver Alliance Cuisine Cost to Coast, Chef’s Helping the Homeless, and the Givin’ the Dream Foundation. As a fierce competitor, Klinefelter has received countless awards for his work including the LJ Minor’s Chef’s Professionalism Award and most recently the American Culinary Federation Pittsburgh Chapter Chef of the Year Award.