Bill Klein, Biltmore
Bill Klein, formerly of Fig in Biltmore Village, is the new chef at the Bistro at the Biltmore, Asheville, North Carolina.
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, North Carolina, 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 Dankoin San Francisco. That 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 North Carolina, 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.
The philosophy behind Biltmore’s culinary program was a perfect match for chef Klein. Through Biltmore’s Field-to-Table program, an extensive produce garden, estate-raised meats, estate-produced wines, and a solid relationship with local farmers supports the Bistro’s 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 techniques 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.”
Tony Lutz, Interior Systems
Interior Systems, Inc. the worldwide trusted leader in interior design, branding, seating and decor for the restaurant, retail and education industries, has announced the appointment of Tony Lutz as ISI’s new president and chief executive officer.
Lutz has nearly 20 years of experience working for ISI and brings significant expertise in operations, production, sales, marketing and strategic branding and design to his new position. Founder and former president and CEO, Lindsey Bovinet, is actively continuing with the company as chairman.
"Tony’s proven success in growing our business, combined with his vast industry knowledge, strong client relationships and his dedication to the company for the past 20 years made him the ideal and obvious choice for ISI’s next stage of leadership,” says Bovinet.
"In his new role as chief executive, Tony will be responsible for growing ISI’s three core areas of business—restaurant, retail and education—by helping our clients create sustainable, affordable and scalable design experiences that consumers love and will remember. His results-oriented approach and ability to think strategically and creatively will play a pivotal role in further extending our successful track record of design innovation.”
"Over the past 20 years, I have been both humbled and proud to see ISI emerge as a worldwide leader in interior seating and décor due to the creative, bright and ambitious people we employ and our company’s ability to deliver exceptional interior design, concepting, branding, product manufacturing and product installation,” Lutz says.
“Some of the most influential and greatest brands and school systems in the world, including McDonald’s, Harley Davidson, Regal Cinemas, Disney, Yum Brands, Kohler, Hilton and more, are using ISI to find answers to some of their toughest branding and interior design challenges. We see tremendous, long-term growth potential in all three areas of our business and I look forward to taking the company to its next phase.”
He concludes that: “As customers look to update their brands to accommodate consumer lifestyles and as the need for global expansion increases, more and more restaurant, retail and education systems are requiring the creativity, scale and affordability that ISI delivers.”
Lutz began his career with ISI 20 years ago as a regional account executive in Philadelphia. From there, he climbed the ranks as a national sales manager, director of sales and marketing, vice president of restaurant and then executive vice president. Prior to ISI, he worked in advertising at Bell Atlantic in Philadelphia.
Lutz earned a bachelor’s degree in advertising at Penn State. He has served on the National Equipment Council for McDonald’s Corporation and is a sought-after media expert and speaker on the topics of branding, design, and retailing.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.