Klaus Mandl

Klaus Mandl is a seasoned culinary professional with extensive experience in food service operations and management. Currently serving as a Corporate Chef and Food Service Operations Consultant for Sysco since April 2010, Klaus analyzes kitchen operations for over 500 clients annually, delivering tailored solutions based on comprehensive assessments. Previously, as General Manager at Bon Appetit Management Company from 1995 to 2009, Klaus oversaw a large team and managed the preparation of 27,000 weekly meals from scratch. Earlier roles include positions as Executive Chef at Drake Oakbrook Hotel, Executive Sous Chef at Hyatt Regency Hotel, and Executive Sous Chef at Arlington Park Hilton & Towers, where Klaus honed culinary skills and management expertise. Klaus's education at Landesberufsschule Bad Gleichenberg from 1974 to 1977 laid a strong foundation for a successful career in the culinary field.