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."
EVENTS
St. Croix Food and Wine Experience: A Fantastic Week of Food, Wine & Merriment to Benefit St. Croix Foundation April 6-12th.
EDUCATION & EXPERIENCE
American Culinary Federation Educational Institute. Graduate
Hidden Valley Four Seasons Resort. Hidden Valley, PA. Execuitve Sous Chef
Old Distillery Enterprises - Foggy Mt Lodge. Stahlstown, PA. Executive Chef
Hill Crest Country Club. Lower Burrell, PA. Executive Chef
The Culinary Institute of America. Hyde Park, NY
Kendrick's Restaurant. St. Croix, USVI. Chef De Cuisine
Eric Ripert's Cayman Cookout. Ritz - Carlton Grand Cayman Island
The Greenbrier Club Chefs Institiute. White Sulphur Springs, WV
Shannopin Country Club. Pittsburgh, PA. Executive Chef
Solstice Restaurant and Ultra Lounge. Greensburg, PA. Executive Chef/ Owner
Carambola Golf Club. St. Croix, USVI. Executive Chef
The Buccaneer Hotel and Resort. Christiansted, St. Croix USVI. Executive Chef
SKILLS & EXPERTISE
Accounting
BOH operations
Expediting
Food industry consulting
Food sanitation
Food styling
Ingredient sourcing
Inventory control
Kitchen management
Labor cost management
Leadership
Lectures/classes
Menu development
P&L management
Time management
Training
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.
GALLERY
VIDEO

  • Chef Gary Intro Video

  • 2013 USVI Culinary Team at Taste of the Caribbean
MEMBERSHIPS & AFFILIATIONS
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
AWARDS & ACCOLADES
  • 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
RAVE REVIEWS
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

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Gary Klinefelter, CEC
Gary Klinefelter, CEC
Christiansted, VI
United States

The Buccaneer Hotel and Resort
Corporate Executive Chef



Gary R. Klinefelter, CEC, the Executive Chef of  The Buccaneer Resort on St Croix, is a Pittsburgh native with over 20 years of experience in all facets of the hospitality industry. In the thirteen years he has been traveling to St Croix he has fallen in love with the island. Back in 2005 Gary decided to make St Croix his home and came to work at Kendrick's Restaurant in the historic Quinn House in Christiansted.  After a successful season at Kendrick's, he returned to Pittsburgh to open the highly acclaimed Solstice Restaurant and Ultra Lounge. 

However, Klinefelter; still felt drawn back to St Croix, where he would return to compete in the 2011 Cuisine on the Green event as the guest chef for Carambola Golf and swept the whole event.  It was then that Chef Gary realized that he wanted to return to St Croix full time and arrived home on the island in October of 2011.  After a busy 2011 winter season at Carambola, the 2012 "Taste of St Croix" event would loom before him where he would go on to win the "People's Choice Award" as well as third place for the "Best Entrée."  That same week, Klinefelter would follow up his win at Taste of St Croix by competing in the Cuisine on the Green event, winning for the second consecutive year.  Chef Gary competed in the Taste of St Croix cook-off where winners of the Taste of St Croix event competed for a spot on US Virgin Islands Culinary Team. Winning the event unanimously, he went on to compete with the Virgin Islands Culinary Team in the "Taste of the Caribbean" in Miami, Florida where he won a personal silver medal and an overall team silver medal. Chef Klinefelter completed his second year with the US Virgin Islands Culinary Team in June of 2013.  The team returned home from the Taste of the Caribbean event in Miami with 3 Gold Medals, 2 Silver Medals and 3 Bronze Medals and took an overall team Silver Medal. Chef Gary describes his cooking style as "Ecclectic World Cuisine" with an emphasis on Caribbean flavors and fresh, local sustainable food products.

 
Chef Klinefelter is a graduate of the American Culinary Federation Educational Institute Chefs Apprenticeship Program and 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 under the direction of Celebrity Chef's Anthony Bourdain, Eric Ripert, Ingrid Hoffman and Laurent Tourondel.  


Klinefelter , who is the recipient of numerous awards and medals including a silver medal in the American Culinary Federation sanctioned Culinary Salon as well as several gold and silver medals for his entries in the ACF Pittsburgh "Anything Goes" competitions, has earned Certified Executive Chef Status from the American Culinary Federation.