Growing up on his family’s cattle farm in Alsace, France, Klein learned to appreciate the simple things in life, and these early lessons now serve as inspiration for his signature style of cuisine. Klein received his culinary diploma in 1991, after two separate apprenticeships at Les Iris (formerly Auberge de Thierenbach) and La Petite Auberge. Klein’s talent in the kitchen was recognized early and he was chosen as one the top three cooking apprentices of Grand East, a title recognized throughout the entire eastern region of France and Luxembourg. Next, he took a Commis de Cuisine position at Schillinger, the legendary Alsatian restaurant, and then went on to become an officer’s chef in the French Military. He spent his last three years in Europe, working in Germany, as the sous chef of Holzschope Gasthaus, a restaurant owned by the Röckenwagner family.
After arriving in America in 1995, Klein found his home in Wolfgang Puck’s kitchens, including Chinois and ObaChine, both located in Los Angeles, until finally settling in at Spago Beverly Hills.
Daily Klein renews his commitment to doing things in his kitchen the right way, and this philosophy is applied to everything he touches. Beyond starting with the freshest ingredients and preparing them with respect, appreciation and love, his greatest joy is connecting with his guests, watching them relax and enjoy his food. His energy is a palpable force, as evident in the dining room as it is in the kitchen.
Among Klein’s accolades, he was named one of Food & Wine
magazine’s “Best New Chefs of 2004.” While still at
Maple Drive in 2004, Klein and his restaurant were selected by
Angeleno magazine as “Best New Chef & Restaurant of the
Year.” And at Spago, he won the Bertolli Sous Chef of the
Year competition in 2002, a national honor that recognizes up-and-coming