The Team
Our MISSON & LEADERSHIP Team
Chef Russell Klein was educated and groomed in NYC, studying under Jacques Pepin, and cutting his culinary teeth in some of the best kitchens in NYC. He also spent time learning the very French way of market shopping, cooking with the seasons, and paying homage to regional specialties while cooking in the rustic countryside of France. These culminated experiences that shaped him provide the cosmopolitan, yet traditional flare Meritage possesses. He was raised in a home that valued good cooking. His family taught him to appreciate the act of dining, making a night out of an experience at any number of the most classic NYC dining rooms; La Cirque, La Caravelle, Picholine, La Grenouille. Some of which he even spent time with as part of the brigade. This experiential passion and pursuit of knowledge has informed his travels, and his culinary interests.
Desta was born to the hospitality industry, her mother a server and her father a cook, when they met and married. Travel and experiential learning were major influences in Desta’s early life, and she worked her way thorough college and graduate school with support from the restaurant industry - finding her way back professionally after an early career in academia.
Once she and Russell met, they established an adventurous life together with extensive travel through Europe. Desta fell in love with France, and in particular, French wine. After a decade in her multifaceted management of Meritage, she took on the wine list and the opportunity to educate, travel and re-inspire herself and her career. Her travels have now included living in Bordeaux and traveling throughout the countryside for wine conferences, tastings and exploration. She teaches wine seminars based upon her travels and learning, as is actively developing her team with certifications through WSET, and ongoing wine education and tastings. Her current ambition includes Maison Meritage, and development of escorted tours through Europe.
Meritage is a culmination of their lives and ambitions, as it has become for many of the Meritage team. The average tenure of a staff member with Meritage is now over 6 years. Meritage is not an easy place to work, but it is a rewarding place to make a career. It is a place with purpose. It is our mission to provide a fulfilling workplace for industry professionals to make a career from, and it is the strength of our team that makes that mission possible.
JASON ENGLEHART - EXECUTIVE CHEF
Chef Klein’s right hand and his culinary partner to bring recipes and ideas to life. Jason has been with our team since 2010. Dedicated to the mission of the house, Jason has had a major influence in our kitchen, with our team, and on our success.
TIM HELGESON - CHEF DU CUISINE
Responsible for the daily oversight of the preparation of recipes and preparedness for service, Tim has a deep understanding of the brigade since he has worked with both Chefs since 2012.
STUART KLEIN - SOUS CHEF
Stuart has been with the team since 2014, and has earned his way through a talented pool of cooks on the Meritage team. Reliable and consistent, he helps set the standard and keeps the house on task.
CHRISTINA CHAPMAN - HOSPITALITY MANAGER
Meritage has shaped Christina’s career ever since she joined us back in 2010 as part of the expansion of the Oyster Bar. She grew with us until late 2012 when she departed to learn from other houses, and to augment her experience. We are very proud to have her return, now as a member of our management team, whom will help shape the careers of others. Now WSET I & II certified, she is an example of the personal & professional dedication found and supported on our team.
Our Dedicated & Talented Staff
