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Jersey City, NJ


Klaus grew up in the Austrian Alps, in Bad Aussee, a small town where his parents had a grocery store that delivered to the area’s hotels and restaurants. His mother was from Alto Adige, Italy; her family has been in the hospitality business for generations and owned restaurants, inns, bed & breakfasts, nightclubs, farms and more. Klaus worked in many of them during summer vacations.

He started his kitchen apprenticeship in Landhotel Kanzler, a farm to table restaurant in Bad Mitterndorf, Austria. After graduating from Culinary Institutes of Bad Gleichenberg and Aigen, Austria, he worked throughout Europe, in Northern Italy, Switzerland— After playing professional music for several years, Klaus reconsidered, finding his true calling in the kitchen.

He came to the United States in the early 1990’s and worked for Chef Tom Colicchio at Craft, Craft Bar, and Craft Steak. Through this connection, he also worked atLiberty National Golf Club, overseeing fine dining operations as well as events. In 2010 he was called to Germany for a position at Silk, a Michelin-starred restaurant by celebrity Chef Mario Lohninger.

Chef Kronsteiner returned to the States in 2012, lending his talent and expertise to restaurants throughout northern New Jersey, including Moonshine Supper Club, in Millburn. He joined forces with master Chef Craig Shelton, consulting. Most recently, Klaus was the Executive Chef of Chez Catherine in Westfield, acclaimed as a Top 25 NJ restaurant, and Best French Restaurant, by NJ Monthly. Since November 2017, he is the Executive Chef at the Hudson Hall, where he brings his palate, talent, and classical training to a menu steeped in Eastern European traditions.