Chef Klaus A. Fix, CCC

Corporate Chef Unilever Food Solutions North America

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. He 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 then British Prime Minister, Margaret Thatcher along with many other political dignitaries.

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

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

Chef Klaus is honored to have the opportunity of working with Unilever Food Solutions 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 / Canadian Culinary Federation
Certificate of Qualification, Completion of Apprenticeship / CDN Red Seal - Northern Alberta Institute of Technology, Edmonton, AB
Culinary Arts Diploma - British Columbia Institute of Technology, Burnaby BC

Awards

Unilever Food Solutions Presidents Award - 2006
British Columbia Chefs Association / Canadian Culinary Federation Vancouver o Award of Appreciation for Contribution to the Culinary Arts - 2006

President's Award of Excellence for Outstanding Contribution to the Culinary Profession - 2004
Award of Appreciation for Board Member Service - 2004
Presidential Service Award - 2004
In Recognition for Support and Contribution to the Hospitality and Tourism Industry - 2002

Service and Memberships

Current Member - Canadian Culinary Federation, American Culinary Federation, World Association of Chefs' Societies and British Columbia Chefs' Association
Guest Chef Instructor – “Utilizing Convenience Foods in Upscale Casual Dining”, Red River College, Winnipeg, MB
Guest Executive Chef – David Foster Foundation for Children’s Organ Transplant Gala Fundraiser, River Rock Casino Resort, Richmond, BC
Program Advisory Member - The Art Institute of America - Vancouver Culinary Arts Campus - 2005 to 2008
Past President and Chairman - British Columbia Chefs' Association
Past Vice President, Membership - British Columbia Chefs' Association
Past Secretary Director - British Columbia Culinary Arts Foundation
Contributing Writer - “Hospitality Today Magazine”
Board Member - Hospitality Industry Advisory Council of British Columbia
Founder - Annual BC Chefs’ Association Golf Tournament Fundraiser for Scholarships and Continuing Education

Contact Chef Klaus at: klaus.fix@unilever.com