Gary Klinefelter, CEC

"I love to teach. Being a personal mentor to young cooks has brought me joy over the years. To me, watching a young cook develop into a chef is gratifying."
St. Croix Food and Wine Experience: A Fantastic Week of Food, Wine & Merriment to Benefit St. Croix Foundation April 6-12th.
Gulf Stream Bath and Tennis Club. Delray Beach, FL
Executive Chef. 1-2 yrs
Diplomat Resort and Spa. Hollywood, FL
Executive Chef - Diplomat Landings. < 1 yr
Executive Chef @ Diplomat Prime. < 1 yr
The Buccaneer Hotel and Resort. Christiansted, St. Croix USVI
Executive Chef
Carambola Golf Club. St. Croix, USVI
Executive Chef
Solstice Restaurant and Ultra Lounge. Greensburg, PA
Executive Chef/ Owner
The Greenbrier Club Chefs Institiute. White Sulphur Springs, WV
Kendrick's Restaurant. St. Croix, USVI
Chef De Cuisine
Shannopin Country Club. Pittsburgh, PA
Executive Chef
Eric Ripert's Cayman Cookout. Ritz - Carlton Grand Cayman Island
Hill Crest Country Club. Lower Burrell, PA
Executive Chef
The Culinary Institute of America. Hyde Park, NY
Old Distillery Enterprises - Foggy Mt Lodge. Stahlstown, PA
Executive Chef
Hidden Valley Four Seasons Resort. Hidden Valley, PA
Execuitve Sous Chef
American Culinary Federation Educational Institute. Graduate
BOH operations
Food industry consulting
Food sanitation
Food styling
Ingredient sourcing
Inventory control
Kitchen management
Labor cost management
Menu development
P&L management
Time management
Restaurant Opening
Restaurant Re-Concepting/Re-Branding
TV/Radio Guest Appearances
Meat/Poultry Seafood Butchering and Fabrication
Chef Gary describes his cooking as "Ecclectic World Cuisine" with an emphasis on Caribbean flavors and fresh, local sustainable food products.

  • Chef Gary Intro Video

  • 2013 USVI Culinary Team at Taste of the Caribbean
Slow Food Symposium Member
Pennsylvania Association for Sustainable Agriculture Member
American Red Cross Certified in CPR, First Aid and the Use of AED's
Pennsylvania Association for Sustainable Agriculture Member Since 2005
Business Networking International Member / Membership Comittee
Culinary Chair - American Liver Foundation Flavors of Pittsburgh 2008-2012
Serv-Safe Certified Nutrition
Serv-Safe Certified Foodservice Management
Serv - Safe Proctor
Serv - Safe Certified
National Restaurant Association. NRA Member Since 1997
Team Coach / Manager - St. Croix Culinary Juniors
Member - United States Virgin Islands Culinary Team
American Culinary Federation, Member since 1993
Founding Father / Second Vice President/Treasurer - ACF Virgin Islands Chef's and Cooks Association
Certified Executive Chef - American Culinary Federation
  • A.B.E.L. Award For Hot Food Displayed Cold
  • Silver Medal A.C.F. Pittsburgh Hot Food/Cold Competition
  • Gold Medal A.C.F. Pittsburgh Salad Competition
  • Gold Medal - ACF Sanctioned Culinary Salon
  • Gold Medal A.C.F. Pittsburgh Chapter Soup Competition
  • First Place and Best of Show C.C.A.C. / A.B.E.L. Food Show
  • Gold Medal A.C.F. Braised Meat Competition
  • Pittsburgh's 50 Finest - Cystic Bibrosis Foundation - 2010
  • Best Dish - Whirl Magazine 2010
  • Event Champion-St. Croix Food & Wine Experience Cuisine on the Green 2011
  • Event Champion-St. Croix Food & Wine Experience Cuisine on the Green 2012
  • Event Champion-St. Croix Food & Wine Experience Cuisine on the Green 2014
  • Taste of St. Croix Champions Cook Off 2012 First Place Winner
  • Best Entree / Peoples Choice Award - Taste of St. Croix 2012
  • Winner "Peoples' Choice Award" Taste of St. Croix 2012
  • Silver Medal - Overall Team - USVI - Taste of the Caribbean 2012
  • Silver Medal - Best Use of Cheese - Taste of the Caribbean - 2012
  • Silver Medal - Seafood Category - Taste of the Caribbean - 2013
  • Silver Medal - Overall Team - USVI - Taste of the Caribbean - 2013
Chef Gary took a failing operation and converted it into a source of pride and enjoyment for its entire membership. Introduced seasonally changing menus, summer outdoor grill dining, wine and food pairing dinners. Initiated a, "from scratch" kitchen concept which featured locally grown produce, in-house bakery, and "world food" stylings, to great acclaim.
- Charles W. Ross, General Manager at Portland Country Club

Gary Klinefelter, CEC
Gary Klinefelter, CEC
Delray Beach, FL
United States

Diplomat Resort and Spa
Executive Chef

I am a Certified Executive Chef through the American Culinary Federation with over 25 years of experience in all aspects of the hospitality industry. I have developed a complete understanding of high volume resorts with multiple outlet venues. I thrive in a creative, collaborative, farm to table environment and I am alive with new ideas that will enhance the food and beverage program in the multiple outlets of any property. I describe my food style as eclectic world cuisine with a strong emphasis on the fresh, local concept and regionally inspired cooking techniques.

With my hands on management style, I ensure compliance of all relevant rules. I have developed the ability to connect with, motivate, manage and teach a large labor force from cultures other than my own through on-going training and team building efforts as well as continuing education. I understand my role as a catalyst in linking the front of the house to the back of the house and my goal is to involve all associates in the dining process, providing a memorable as well as a profitable experience.