Klime Kovaceski
Phone: 786-566-0498
E-Mail: klime@klimekovaceski.com
Website: www.klimekovaceski.com




An award winning chef and operator, with 30+ years BOH and FOH experience in opening new restaurants, re-concepting existing restaurants and consulting on various projects throughout the nation. Proven ability to effectively lead fine dining, casual dining and high-volume operations. A culinary innovator known for producing the highest quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs.

Superior leadership, coaching, and team building skills frequently praised by industry professionals. Committed to creating memorable dining experiences for all guests.


Conceptual development and opening of new restaurants

Re-concepting existing restaurants

Extensive experience in Fine dining / A La Carte / Banquet service / Take out

High-volume operations

Creative menu planning

Budgeting / P&L management

Price structuring and cost containment

Maximizing kitchen productivity and staff performance

Team building and training of BOH and FOH staff

Track record promoting an atmosphere of team work

Special event planning

Provide overall direction, coordination and ongoing evaluation of operations

Trained in all culinary standards, food safety & sanitation policies and procedures

Experience liaising with media


Company Name: Miami RCG, Miami Restaurant Consulting Group (miamircg.com)

Position: Restaurant Consultant

Term of Employment: September 2011 – Present

A Consulting Firm Led by an Award Winning Chef.

After years of working as a restaurant consultant and helping to establish new venues across the country, Miami Restaurant Consulting Group was formed. Along with experienced industry professionals such as Krsto Stamatovski (from Studio K Architects) and Ben Neji (from Wine 69), the MiamiRCG team use their collective expertise to cover all aspects of planning and launching any project.

Company Name: New River Pizza & Grill (newriverpizzaandgrill.com)

Position: General Manager/Corporate Chef

Term of Employment: November 2012 – September 2013

After twelve years of establishing New River Pizza as the best place in Broward for a true New York- style pie, the concept was expanded, the name changed to New River Pizza & Grill and under the leadership of Kovaceski, the restaurant was transformed into an exciting new dining destination voted by Open Table ‘Best Overall Restaurant as well as the ‘Best Diners Choice’ for 2013.

Supervised a 35 member team, managing BOH & FOH, recruiting, training, scheduling, purchasing, inventory, menu development, promotion and marketing, food / labor costs.

Key contributions:

  • Change of operations and focus on service
  • Transition and training of team from a delivery to dining mentality
  • Introduction of new menu
  • Two-fold increase of dine-in customers and expectations to triple with recent media interest
  • Development of new initiatives – e.g. brunch and weekly specials

Company Name: SPAIN restaurant – Providence, RI (spainrestaurantri.com)

Position: Consultant 

Term of Employment: April 2012 – November 2012

A 250 seat landmark restaurant, operated by the same owner for 23 years with a $5m + operation and

70+ employees.

Key contributions:

  • Implementing new systems and procedures for more efficient functioning of kitchen and service
  • Updating of menu with new items

Company Name: Trio on the Bay – North Bay Village, FL (www.trioonthebay.com)

Position: Executive Chef

Term of Employment: March 2011 – September 2011

Dinner-service destination restaurant, with $4m projected sales, serving an average of 175 to 350 covers daily. Oversee of all kitchen operations in high-volume setting, including quality, execution, and financial responsibility. Supervise 20-member kitchen team and managed recruiting, training, scheduling, purchasing, inventory, sanitation, menu research / development, seasonal promotions, price structuring, and food / labor costs.

Key contributions:

  • Development of the dining concept and identity, which key investors chose as their formula
  • Consistently met or remained under budget on all controllable expenses
  • Implementation of cross-training initiatives and other efficiency enhancing efforts
  • Spearheaded and launched profitable dinner promotions to more effectively compete in the local marketplace. Added $20K a month to the bottom line, enabling restaurant to exceed budget projections
  • Expanded establishment's visibility by generating local and national press in a very short period of time

Company Name: ZUZU Jolie, Gainesville, FL (zuzujolie.com)

Position: General Manager/Executive Chef

Term of Employment: November 2010 – March 2011

Involved from the conceptual phase, to planning and opening of a new restaurant and banquet facility. ZUZU is a 100 seat restaurant while Jolie is a luxurious banquet venue adjacent to ZUZU catering for up to 300 guests. Both concepts utilize the same kitchen resources.

Key contributions:

  • Conceptual implementation of dual restaurant and catering establishment
  • Complete hiring and training of BOH and FOH
  • Menu and wine list development 

Company Name: IPic Entertainment, LLC – Boca Raton, FL

Position: Corporate Chef/Director of Food and Beverage

Term of Employment: March 2010 – October 2010

Part of the core team in developing a brand new $12m (including build out costs) theatre, dining and entertainment concept. The nightclub, Salt was aimed to be the newest gathering place for evening cocktails against the backdrop of the ultimate movie going experience and the 250 seat Tanzy restaurant offered indoor and outdoor dining.

Key contribution:

  • Part of the conceptual, design and kitchen team that put it together, the kitchen alone cost $1.2m

Company Name: Mez - Charlotte, NC

Position: Executive Chef

Term of Employment: September 2008 – March 2010

High-volume, dining serving 300 to 1,000 covers per day, and offering full-service lunch, dinner, and theatre dining and concessions. Gross annual sales of $9m.

As executive chef at Mez in the Epicentre in downtown Charlotte, Mez was chosen as the 2009 “Best of the Best” best new restaurant by Charlotte Magazine. Fully responsible for all kitchen operations, and leadership of up to 80 staff members. Developed winning menu concept with proprietor and investors.

Key contributions:

  • Delivered all controllable expenses on or under budget every quarter
  • Stabilized quality and delivery, overcoming multiple obstacles, including a transient labor market and challenging restaurant layout with a small, lower-level kitchen and often awkward dumbwaiter system
  • Developed appealing, cost-effective menu items and seasonal specials
  • Handpicked to serve as interim GM for six months in addition to role as executive chef while owners searched for permanent GM replacement. Provided seamless transition by

re-establishing neglected front-house basics crucial to successful operations, such as sequence of service and guest relations

  • Introduced thorough sanitation training and earned superior marks on all inspections

Company Name: Cafe Dominique - Houma, LA

Position: General Manager/Executive Chef  

Term of Employment: 2007 - 2008

Fine dining dinner and private event space, serving dinner and private events with an average of 200 covers daily.

Managed and lead the entire BOH, and FOH operations. Supervised staff of 75

Key contributions:

  • Ensured quality and delivery, overcoming multiple obstacles, including a transient labor market and challenging restaurant layout with a small, lower-level kitchen
  • Helped to secure operating investment with proprietor with their local financial institution
  • Complete concept development and structure of training and procedures

Company Name: Crystal Cafe

Position: Executive Chef and Proprietor

Term of Employment: 1994-2004

Award winning fine dining restaurant, serving 175 covers per day. Gross annual sales of $2m

Wholly responsible for all kitchen operations and leadership of up to 30 staff members. Managed $456K budget and ensured impeccable quality of BOH service, inventory, sanitation, and final product. The signature dishes developed especially for this venture focused on a lean, modern take on Old World classics. The restaurant quickly became one of the most acclaimed fine dining eateries in South Florida. Kovaceski sold the restaurant in 2004, and has since held consultant and executive chef positions across the United States.



Hotel & Restaurant Management, Opatija, Croatia

Bachelor, Hospitality Management

Hotel & Restaurant Management, Opatija Croatia

Masters, Hotel & Restaurant Management

Arguably the best Culinary Institute in former Yugoslavia.



Four Stars - Miami Herald

Best Service - Miami New Times

Four Stars - South Florida Sun Sentinel

Recipient of 7 - Golden Spoon Awards

Recipient of 6 - Four Diamond Awards AAA

10 Best - GAYOT

Extraordinary Rating - ZAGAT

IVY Restaurateur of Distinction Nominee


On request

"Chef Klime is a mastermind of exquisite culinary preparation and attention to detail..."

- Lesley Abravanel

Miami Herald

"Kovaceski's specialty is taking heavy continental dishes and preparing them with a deft touch and lighter ingredients, without losing flavor."

- Jennifer Osorio Kissell



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