Professor Culinarius

Dossier About Chef Klaus
Culinary Olympics gold and silver medals, multiple awards in buffet art competitions in New York and Chicago and $5000 award at Pineapple Cooking Competition in Hawaii. Restaurant Owner, culinary lecturer, author Book of Buffets (in Japan also) research chef and on the firing line in hotel kitchens and ocean liners around the world. Certified Executive Chef, member Academy of Chefs. Originally trained in Vienna, Austria.