Our Story

Gary R. Klinefelter, CEC, WCEC, CE, CCA, AAC started his culinary career at the age of 14 by working in the kitchen of a small privately owned restaurant in Pittsburgh, Pennsylvania.  At a young age, Chef Gary was fascinated by the hospitality business and worked several positions in prominent Pittsburgh hotels before starting his formal ACF Apprenticeship training.  After graduating at the top of the class and earning the “Apprentice Chef of the Year” designation as well as many medals for his competitive work, Klinefelter moved on to Hidden Valley Four Seasons Resort as the Executive Sous Chef where he continued to hone his skills.  At the age of 23, 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 where he was Executive Chef and 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. Klinefelter is considered an industry leader in the art of dry aging meats and has created several in house butcher shops and dry age meat rooms for leading resorts and Celebrity Chefs in the United States.

As a past member of the US Virgin Islands Culinary Team, Chef Klinefelter has represented the island of St Croix in the “Taste of the Caribbean” where the team had earned 3 Gold Medals, 5 Silver Medals, 5 Bronze Medals and received several overall team Silver Medals.

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 which are demonstrated through the 100% scratch kitchens which he leads.

Klinefelter who serves as the Vice President and one of the Founding Fathers of the Virgin Islands Chef’s and Cooks Association 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.  Before accepting the role of Corporate Executive Chef with Alla Famiglia Brand, Chef Gary was the Executive Chef of Gulf Stream Bath and Tennis Club in Delray Beach, Florida where he was a strong mentor to his many J-1 Cultural Intern Students as well as his regular team.  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. Klinefelter has led many community fundraising projects including the American Liver Foundation Flavors of Pittsburgh, Chef’s Helping the Homeless, The Ultimate Dinner Party for the Children’s Home, St Croix Culinary Juniors, and the Givin’ the Dream Foundation.

With decades of hands-on executive-level experience, Chef Gary R. Klinefelter brings unmatched insight into both the culinary and business sides of hospitality. Whether you need menu innovation, team training, operational consulting, or full-service development, Precision Culinary Consulting delivers customized, results-driven strategies that elevate the guest experience and enhance profitability.

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