Personal Chef | Student of world cuisine
ServeSafe Manager Level Certificate #4065239
With over 20 years of professional culinary experience, Chef Keith’s passion is preparing farm fresh, organic and local artisan foods. Whether it’s an intimate dinner party for 2, or a banquet for 200, Keith’s culinary education and broad experience will not disappoint. His culinary background ranges from European, Mediterranean, Latin and Spanish techniques, to creating dishes that highlight the bold, yet simple freshness of Mexico City’s street food. Keith is also adept at creating menus catering to special dietary needs and food intolerances.
Chef Keith has always felt drawn to the kitchen. As a young boy growing up in the Midwest, he remembers concocting his own recipes in his mother’s kitchen during mealtime. At an early age, he had a knack for creating interesting and creative dishes, even at school. In “Home Ec” class, when most kids were cooking spaghetti and meatballs, he remembers presenting his teacher with a whole roasted trout. It was his favorite class.
Chef Keith went on to work professionally at various restaurants and casinos, working his way towards earning an executive chef position at the age of 22. In 2008, Chef Keith moved to Chicago, Illinois to follow his passion for cooking and began his formal culinary education at Kendall College. While at Kendall, he was recruited by the chefs who had recently opened Mercat a la Planxa, located in the historic Blackstone Hotel which was newly renovated by Marriott Renaissance. Keith began working at Mercat a la Planxa full-time while completing his culinary degree at Kendall College. The restaurant grew in notoriety when executive chef, Jose Garces won the “Next Iron Chef” on The Foods Network channel the following year. Keith graduated from Kendall College in 2010, earning a culinary degree in Personal Chef and Catering.
He continued to train under many talented chefs within the company of Garces Group and Sage Restaurant group. He quickly moved up the ranks at Mercat, refining his knowledge of Catalonian cuisines. Keith was drawn to the burgeoning farm to table concept and its utilization of local farms, their framers and fresh ingredients.
In 2012, Keith relocated to Palm Springs, California to open Tinto, Garces’ Tapa and Wine Bar which focused on the Basque region of Spain, as well as El Jefe, featuring Mexico City’s street foods. Keith went on to work as a Sous Chef at Figue Mediterranean in La Quinta, California to hone his skills in Mediterranean, Greek, Italian and Moroccan cuisines and techniques alongside Chef Francois Melogue.
Chef Keith’s venture as a Personal Chef is a journey that he has been working towards his entire career. He is constantly inspired by what California has to offer and is always exploring current trends. Chef Keith has spent the last year working for a wellness and fitness company, creating customized meal plans for up to 50 clients on a weekly basis. He is passionate about healthy cooking and enjoys helping individuals meet their fitness and health goals.
Specialty Diet Cuisine expertise: Atkins, Cancer, Diabetes, Keto, Kosher, Low Fat, Low Sodium, low carb, Mediterranean, Paleo, Plant Based, Vegan, and Vegetarian
Some of Chef Keith's creations include: