The pandemic created an opportunity for Chef Keith to create a platform for at-home meal prep, preparing and delivering home-cooked meals across the Tri-State area. Meal preparation led to high-end parties and events, which created opportunities to work with Chef Diego Muñoz at POPULAR at the Public Hotel.Ĭhef Keith takes pride in building a team in a kitchen. He tests new culinary ideas, invites feedback from others and builds restaurant experiences for many happy customers. The dishes he makes today are a product of years of perfecting his craft. Subsequently, Chef Keith led the New York Marriott Marquis’ mass production kitchen, overseeing thousands of meals for events, restaurants, and gatherings. By the end of his tenure, he was the Executive Sous Chef.įrom there it was to The Village Club at Lake Success and the Paramount Country Club, where he employed a more catered, hands-on approach to food. Working alongside chefs in Danny Meyer’s Maialino, “Chef Keith” learned upscale methods and cooking that he still employs to this day.Ĭhef Keith then took his skills to the Dominick Hotel in SoHo.
His first restaurant job was at the Gramercy Park Hotel. Chef Keith began his career in a front-facing capacity, working for Sodexo on-site at Pfizer.
