Klaus Mueller joined Swiss Chalet Fine Foods in 2007 as the company’s Corporate Chef, and is also Corporate Executive Chef for Haco-Swiss, manufacturer of fine food savory products. Having worked as a professional chef for over 30 years, Klaus is now lending his expertise and first-hand knowledge to other chefs and corporations by demonstrating the benefits and applications of Haco-Swiss and Swiss Chalet products, and actively developing new recipes for today’s changing trends.

Originally from Austria, Klaus earned his apprenticeship there in 1978, and also worked in Germany and Switzerland before traveling to the US in 1984. He held positions at the Melody Inn in Coral Gables, FL, and Vinton’s Restaurant at the Hotel La Palma, a five star establishment at the time, before continuing to the Doral Country Club from 1989 to 1999, where he became Executive Sous Chef. In 1999, he became Executive Chef for the Eden Roc, a Renaissance Resort and Spa Hotel in Miami Beach. He worked there through 2007, when the hotel closed due to an extensive renovation.

As a previous Swiss Chalet customer, and now the company’s chef, Klaus continues to applaud Swiss Chalet’s optimal customer service and the quality of their products. Some of his favorite products include Haco’s Chicken Base and Demi Glace Sauce, which provide unlimited versatility. He’s also been instrumental in promoting Haco’s new, innovative Cuisine Santé line for healthy cooking, and developing a repertoire of recipes for chefs to enjoy.


Chef Klaus' Recipe:
Organic Beef Barley Soup

Organic Beef Barley Soup
1/2 oz #720 Haco-Swiss Cuisine Santé Beef Flavored Stock
1 qt Water
4 oz Beef Tips
4 oz Organic Barley
4 oz Yucca, sliced
2 oz Sweet Peppers, chopped
8 leaves Baby Arugula

Preparation
Organic Beef Barley Soup
Add barley and yucca to beef stock. Set aside 1 piece of yucca for garnish. Bring to a boil again, add beef tips, and turn off heat.

Beef Stock
Dissolve Beef Stock in boiling water and stir.

Setting
Place beef barley stock in bowl.

Decoration
Garnish with yucca and organic arugula leaves.