Chef Klaus Riedl was born and raised in Dunedin, Florida. As the son of Bon Appétit Restaurant’s co-owner and executive chef, Karl Riedl, Chef Klaus got his start as a child when he would watch his father work in the kitchen. Although he grew up in the hospitality industry, it wasn’t until he began his first job, at the age of 15, as a cook at Café Alfresco (Bon Appétit’s sister restaurant) that he discovered his true interest in pursuing a culinary career.
After high school, Chef Klaus went on to attend Johnson and Wales University in Miami to pursue a culinary degree. In 2008, he graduated Summa Cum Laude with an associates degree in Culinary Arts and a bachelors degree in Food Service Management. While in Miami, Chef Klaus continued to work in the restaurant industry, notably at the renowned Timo Restaurant, working his way up from an unpaid intern to the restaurants Sous Chef in just two years’ time.
In 2014, Chef Klaus returned to where it all started, his hometown and Bon Appétit Restaurant. He joined the team as a Sous Chef, working closely with Chef Stephen Farquhar to continue his growth as a chef and manager. At the end of 2017, Chef Stephen retired, passing the reigns over to Chef Klaus. Excited to move into his new role, Chef Klaus will continue to deliver the quality and excellence Bon Appétit patrons have come to expect, while adding his own unique touch. As an avid fisherman and hunter, who has traveled around the world, there will be no shortage of fascinating dishes to come. Chef Klaus’ cooking style focuses on minimal, simple, fresh ingredients. He enjoys creating beautiful dishes while using just one or two key ingredients, drawing much of his inspiration from Mediterranean and Italian cuisines.