Klaus Helmin was born and raised in Germany, and in the days following World War II there was little to eat, so his mother could prepare only the most basic dishes. When young Helmin tasted his first northern Italian cuisine, it was a revelation. He graduated from Berlin’s Hotel and Restaurant School in 1957 and then moved to Hamburg to apprentice and practice his trade.
A contract brought him from there to the first of a series of American kitchens, from the Broadview Hotel in Wichita, Kansas, to the Brown Palace in Denver, the Del Coronado in San Diego, and the Rice Hotel in Houston. In 1965, he became the sous chef at the Washington Hilton in DC. Later he became a founding partner in the Restaurant Corporation of America which owned the Watergate Restaurant and several other facilities, including the Tivoli Gourmet Shops and Les Champs. In the mid 70’s he sold his interest in RCA, and with his partners, started an operation that would create the Tivoli in 1983.
In November 1992, the Great Chefs team showed up at the Tivoli to tape Chef Klaus for two different Discovery Channel television series, Great Chefs of the East and Great Chefs – Great Cities featuring northern Italian cuisine. Chef Helmin has since retired and the Tivoli restaurant is now closed, but the Gourmet & Pastry Shop continues to thrive.
Crêpes with Oranges
Serving: 4 to 6 Print Crêpes with Oranges By Great Chefs November 10, 2015 Most crêpe desserts are warm and require last-minute preparation. In this one, however, the crêpes are stacked and filled with orange pastry cream to make a chilled torte. The crêpes and pastry cream may be made up to two days in […]
Braised Rabbit with Black Olives
Serving: 4 Print Braised Rabbit with Black Olives By Great Chefs November 9, 2015 The Italian countryside springs to life in this rustic dish of braised rabbit, complete with Barolo wine and olives from Liguria. Ingredients Rabbits – two, 2-1/2-pound rabbits Salt and freshly ground black pepper to taste Canola oil – about 6 tablespoons […]
Terrine of Squab Breast and Wild Mushrooms
Serving: 6 to 8 Print Terrine of Squab Breast and Wild Mushrooms By Great Chefs November 9, 2015 This terrine is notable not only for its use of squab, but also for its separate layering of the kinds of wild mushrooms, using gelatin to preserve the juices of each. Ingredients Whole Squab Breasts – 4 […]
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