Biltmore’s Bistro finds a new chef in William Klein, formerly of Fig
From the press release:
"Bill Klein, formerly of Fig in Biltmore Village, is Biltmore’s new chef at the Bistro. Bringing classical French technique and nearly twenty years of professional culinary experience to the table, Chef Klein offers a new perspective to the Bistro’s commitment to serve guests a seasonal, farm-fresh menu that honors the traditions of French Bistro fare.
The River House in Grassy Creek, N.C. marks the start of Chef Klein’s career. He graduated from the New England Culinary Institute in Vermont. He advanced his formal training by studying in France under top chefs, including Chef Didier Clement (Le Grand Hotel de Lion d’Or in Romorantin), Chefs Jacques and Laurent Pourcel (Le Jardin des Sens in Montpellier), and Antione Westermann (Le Beurhiesel in Strasbourg), among others.
After a year in France, Klein joined the team that opened Restaurant Gary Danko in San Francisco. This same year, the restaurant won the 1999 James Beard Award for 'Best New Restaurant in the U.S.' as well as five Mobil stars and prestigious Relais & Chateaux Gourmands designations. While in San Francisco, Klein was later tapped by Chef Ron Siegel to join a culinary team charged with revamping the struggling landmark restaurant Masa's. Within months under the new team, Masa’s was again rated among the top three restaurants in the city and awarded four-star designation.
Returning to N.C., Chef Klein worked a second stint at the River House before joining Fig owner Treavis Taylor in Asheville to open the restaurant as executive chef.
Chef Klein continues to garner national attention for his talents in the kitchen. He was one of six guest chefs at La Samanna Resort Gastronomic Week, an event covered in Wine Spectator and Gourmet. He was chosen by Chef Hugh Atcheson to assist in preparation of a James Beard dinner, and selected by Chef Gary Danko to prepare the Annual Beard Foundation Banquet. Over the course of his career, Chef Klein has been featured in numerous magazines, including Continental, Nation’s Restaurant News and Outside Magazine.
The philosophy behind Biltmore’s culinary program was a perfect match for Chef Klein. Through Biltmore’s Field-to-Table program, the Bistro is supported by an extensive produce garden, estate-raised meats, estate-produced wines, and a solid relationship with local farmers in its interpretation of classic and seasonally-driven French cuisine. Chef Klein describes the style of his approach as, 'Simple, yet refined, elegant and approachable. In all food I prepare, I’m influenced by French cooking technique to bring out the essence of each ingredient. The best food comes from the best product, and I’m excited to be a part of the fulcrum between field and table that has always been a part of Biltmore’s identity.'"