Raised in a family of restaurateurs, Chef Rudy Kloeble grew up assisting in the kitchen and bakery that his dad owned in Idyllwild, CA. He did this from a very young age, starting out doing odd chores such as stuffing donuts and peeling potatoes, and continued working in the family businesses thru high school and into his first semester of community college.<\/h4>\n
Rudy was then nudged by his dad and uncle to go to visit his other uncle in Germany and attend a Hotel School, which he did. He then went on to get his culinary apprenticeship in Munich. After he completed his apprenticeship, Rudy stayed on in Germany working for a Swiss company for 2 years, where he worked many events such as Oktoberfest and cooking for royalty and celebrities such as the King of Spain.<\/h4>\n
He eventually returned home to the United States to help his uncle with his ranch where he was a self-made farmer for five years growing a variety of crops and raising chickens, pheasants, turkeys, goats, and cattle. He eventually left the ranch and opened and operated a Cafe in San Diego for 3 \u00bd years before selling it and going into teaching. He started teaching classes at a local wellness center before joining the faculty at the Art Institute San Diego where he was employed for 11 years. Today Chef Kloeble is a lecturing instructor at the Culinary Institute of America in Napa.<\/h4>\n
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