Chef Billy Klein of Cafe Saint-Ex
courtesy of bonappetitfoodie

There’s something refreshing about a direct answer to a question these days. A simple statement that gets to the root of what you’re asking, that needs no follow-up question, leaves no confusion or wiggle room for ambiguity. And when I asked Billy Klein why he became a chef, I got a succinct, straightforward answer: “I love food. I love people. I love being artistic.”

The executive chef of Café Saint-Ex elaborates: “With cooking, there are no limits, no boundaries.” Growing up, Klein says that family meals were “always a big deal” in his household. Years later, that thread now carries over into his job as a chef where he says he loves bringing people together and that he enjoys making food that’s not “too cerebral—so that people don’t forget who they’re with.” Klein reminds you that yes, a meal is about the food, but it’s also about the experience and the people you share it with.

So unsurprisingly, after chatting with Klein it’s easy to see that he’s the type of down-to-earth person you’d not only want cooking your food, but that you’d also want to share said food with. He’s level-headed—which is not to say that he’s some vanilla shade of boring—you’ll see the flashes of badassery in tattoos peeking out from his shirt sleeves or when he and a few kitchen crew members slam a shot of whiskey before wrapping up a Saturday night shift. But for example, Klein explains that achieving balance in life is important as a chef. “I love what I do and I work my ass off. But you need balance in your life,” he says. “Being a successful chef is a sacrifice. You have to put in the work, the time and the training.” Part of that life balance is knowing that a chef can’t be at a restaurant all the time, obsessing over every detail and watching their kitchen staff like a hawk. Klein emphasizes that part of a chef’s job is teaching and trusting staff to turn out dishes that are as close to the original version from the chef.
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