Peter Klein joins CulinArt Group as new Director of Culinary Development - CulinArt Group

Culinart News

Peter Klein joins CulinArt Group as new Director of Culinary Development

PLAINVIEW, NY – Peter Klein has joined CulinArt Group as Director of Culinary Development, bringing more than 25 years of experience with restaurants in New York City, New Orleans, South Florida, Hawaii and other hotbeds of culinary innovation to the company.

Klein works with CulinArt Group’s Operations teams in 18 states to bring our clients and customers the latest in tastes and trends. A graduate of the Culinary Institute of America, Peter has experience at every level of the restaurant hierarchy – from Owner/Operator and Executive Chef to Culinary Director, Food Stylist and Consultant.

Klein’s talents will serve CulinArt Group (and, just as importantly – our clients) well in blending culinary expertise with cost-efficiency. In restaurants he has led, he balanced revenue growth with tight food- and labor-cost control. For hotel chains in a consulting capacity, he specialized in the development of menu concepts, recipes and seasonal menu changes. Throughout his career (and regardless of the venue) he also ensured efficiency in kitchen design, staff selection and management, and return-on-investment.

“After an extensive search for the perfect fit,” says Tom Eich, President and Chief Operating Officer of CulinArt Group, “Chef Peter’s wide industry experience brings a fresh, invigorated approach to dining services to our clients.”

New York City is Peter’s home as well as his “favorite city in the world,” yet he draws inspiration from travel to Europe and other parts of the world. In addition to appearing on reality TV series “Chopped: Season 2,” Peter has taught Culinary Arts at The New School, Institute of Culinary Education and De Gustibus Cooking School at Macy’s.

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  • September 22, 2014

What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“What a difference a top chef makes to student satisfaction and enjoyment of campus life!  At a recent boarding school conference, food was mentioned as a key retention method and it is really true. The comforts of home are found in good food and meals enjoyed with friends. We couldn’t be more pleased with the healthy and delicious daily options presented by our chef and his team. Frank even has a suggestion box, so he is always open to new ideas and he even offers cooking classes for our students!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“Just want to take a moment to thank you for running such a great kitchen. It’s been a huge benefit to have such a delicious and various assortment of foods to choose from, all without having to leave the building. I’m always amazed at the daily variety and the quality of food that is offered. The cafeteria has made my food choices as easy as can be.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“I wanted to take this moment to thank you and your staff for making the Athletic Celebration absolutely wonderful. I cannot say enough great things about the event. The food was outstanding and the service was fantastic. Thank you for your help from start to finish.”

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