Chef Cliff Klinger is a Certified Executive Chef and brings a long and distinguished culinary career to the From Field to Table team. He previously served as Executive Chef for the Hershey Lodge in Pennsylvania and has decades of experience leading professional kitchens.
Chef Cliff is also a former culinary instructor, giving him a strong advantage in an educational setting. His teaching style is direct, practical, and often accompanied by a no-nonsense sense of humor that students quickly grow to appreciate.
As an avid hunter and trapper from Pennsylvania, Chef Cliff brings extensive experience preparing wild game and understands how traditional techniques apply to harvested animals. His instruction focuses on fundamentals, efficiency, and building confidence in the kitchen, helping students develop skills they can repeat long after the class ends.
