Executive Chef North Division

Born and raised in Vancouver, Chef Klaus has been mentored by some of the best chefs in Canada. He received a Diploma in Culinary Arts from the British Columbia Institute of Technology. Chef Klaus completed his apprenticeship with the Westin Hotel Chain under one of Canada’s finest Master Chefs and renowned International Judges, Fred Zimmerman. Chef Klaus received his National Red Seal Certification from the Northern Alberta Institute of Technology. During his time with the Westin, Chef Klaus was involved with the preparation of dinners for the late Canadian Prime Minister, Pierre Trudeau and British Prime Minister, Margaret Thatcher along with many other political dignitaries.

During Chef Klaus’s twenty nine years in the culinary profession, He worked his way from a chef de partie to corporate executive chef at 4/5 star hotels, upscale private clubs and owned his own bistro in Vancouver’s upscale Kitsilano district. This exciting time allowed him the honor and privilege of cooking for Prince Charles, Lady Diana, Canadian Prime Minister Brian Mulrooney (Expo 86), and Queen Elizabeth (Commonwealth Summit 1987).

In 1996, Chef Klaus attained the highest professional designation for a chef in Canada, as a Certified Chef de Cuisine (CCC) through the Canadian Culinary Institute.

Chef Klaus is extremely happy to have the opportunity of working with Unilever Foodsolutions and our customers. “I look forward to working with our customers in the development of food service solutions that are creative and really work in helping them run their business in a more smooth and efficient manner”

Accreditation

· Certified Chef de Cuisine - Canadian Culinary Institute

· Certificate of Qualification and Completion of Apprenticeship with Canadian Red Seal -Northern Alberta Institute of Technology

· Culinary Arts Diploma - British Columbia Institute of Technology

Awards

· Unilever Foodsolutions Presidents Award - 2006

· British Columbia Chefs Association

o Award of Appreciation for Contribution to the Culinary Arts - 2006

o President's Award of Excellence for Outstanding Contribution to the Culinary Profession - 2004

o Award of Appreciation for Board Member Service - 2004

o Presidential Service Award - 2004

o In Recognition for Support and Contribution to the Hospitality and Tourism Industry - 2002

Service and Memberships

· President and Chairman - British Columbia Chefs' Association - 1998 to 2004

· Secretary Director - British Columbia Culinary Arts Foundation - 1998 to 2004

· Board Member of Hospitality Industry Advisory Council of British Columbia - 1998 to 2000

· Program Advisory Member - The Art Institute of America - Vancouver Culinary Arts - 2005 to Present

· Member in good standing of the Canadian Culinary Federation, World Association of Chefs' Societies and British Columbia Chefs' Association

· Founder - Annual BC Chefs’ Assoc. Fundraising Golf Tournament for Scholarships and Continuing Education

· Contributing Writer for “Hospitality Today Magazine” - 2000 to 2003

Recent Culinary Activities

· Master of Ceremonies, Canadian Culinary Federation (CCFCC) National Conference

o Knorr Junior Competition Evening of Celebration

· Judge - Canadian National Knorr/ CCF Junior Culinary Arts Competition

· Judge - Knorr / CCF Junior Culinary Arts Competition Winnipeg, Manitoba

· Judge - Knorr / CCF Junior Culinary Arts Competition Saskatoon, Saskatchewan

· Judge – Knorr / CCF Junior Culinary Arts Competition Calgary, Alberta

· Judge – Knorr / CCF Junior Culinary Arts Competition Vancouver, British Columbia

· Guest Chef Instructor "Utilizing Convenience Foods for Upscale Casual Dining" at Red River College, Winnipeg, Manitoba

· Guest Executive Chef - David Foster Foundation Annual Fundraiser For Children's Organ Transplant, River Rock Casino Richmond British Columbia

· Guest Chef - Canadian Gemini Awards Dinner - River Rock Casino Resort in Richmond, British Columbia

Other Interests - Being a Dad, Jazz Music, Golf and Skiing, US and Canadian Politics