Pastry Chef Kaylee Klein

Kaylee Klein grew up in Tampa, FL where she worked in the service industry beginning with her first job. After working at a high volume restaurant on Harbor Island she started displaying curiosity for the kitchen. Slowly she worked her way from food prep to being responsible for her own station and Sunday Brunch desserts. It was there that a sous chef pushed Kaylee to attend pastry school.

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A year later she attended The French Culinary Institute in New York City where she received her degree in Traditional French Pastry. During her time at FCC she interned at Blaue Gans and worked at a number of other restaurants. Upon finishing school she returned to Tampa to work at one of the best restaurants in the country at the time; Bern’s Steakhouse. After spending a year learning under Bern’s extremely talented Pastry Chef, she left to take a job as a Pastry Chef at Oxford Exchange, a breakfast and lunch driven restaurant with a focus on a tea hour. She baked all pastries needed, stocked the coffee shop in the building, created a constantly changing dessert menu and designed petit four desserts for the tea hour. After spending a little less than a year at Oxford, she decided to move back to New York City to push herself to learn more. For two years she worked as the Pastry Sous Chef at M. Wells Steakhouse and sister restaurant M. Wells Dinette. It was here that she was a part of a hard working staff and contributed to earning a Michelin Star for the steakhouse within the first year it opened, as well as helping the pastry department earn the title of Best Pie In NYC by The Village Voice in November 2014, among many other achievements, like Food and Wine doing a spread on the pastry department.

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