Kevin Keller

Meet the Class of 2024: Kevin Keller, CEC

Through a series of personal challenges, including a rigorous period in a demanding kitchen environment, Kevin Keller has honed his skills, learned valuable lessons in resilience and leadership, and vowed to foster a positive and nurturing atmosphere for his team. Keller’s commitment to mentoring young chefs, encouraging them to ask questions and pursue knowledge, underscores his vision to cultivate the next generation, pushing the industry forward.

Club + Resort Chef (C+RC): How do you feel about being recognized as one of C+RC's 40 Under 40 honorees, and what significance does this achievement hold for you?

Kevin Keller (KK): I feel very honored and humbled to be among a group of talented professionals who are so dedicated to their craft. It shows that the next generation of committed and devoted culinarians is here and ready to keep pushing our part of the industry forward. Being included and recognized as one of C+RC's 40 Under 40 honorees signifies an acknowledgment and benchmark within the culinary club community. Being on a list with 39 other talented, motivated, and passionate professionals truly is a feeling of pride and accomplishment.

C+RC: What advice would you offer young chefs aiming to excel in the club and resort culinary industry?

KK: Some advice that I would pass along to young chefs who want to excel in the club and resort industry would be not to be afraid to ask questions, no matter what. Chances are some others are thinking the same thing but are too afraid to ask.

When a cook comes to me and says, "Chef, I have a stupid question," I say, "No, you don't. The only stupid question is the one that is never asked."

Also, be curious. If a chef sees a young chef with enthusiasm, the desire to learn and obtain knowledge, and overall curiosity about the operation going on around them, that is something I personally thrive on. I want to give those young cooks everything I can, and if I don't know something that they want to learn, then we will learn together.

Find mentors; they can be younger than you, older than you, and they aren't always in this industry. They are everywhere. Again, don't be afraid to ask questions and be curious. Knowledge can be taught. You need to bring a good attitude, work ethic, and a drive to be better every day.

C+RC: Can you share a personal challenge you've faced in your career and explain how it has shaped you as a chef?

KK: A personal challenge that I faced in my career was a tough stretch of time in a past kitchen. The crew seemed to always be on the chopping block; we just never knew which of us was going to be the low-hanging fruit that day. That in itself gave us camaraderie because we all ended up with the short straw at some point. It was mentally fatiguing to deal with day in and day out. There were times where we felt like we couldn't cook well enough and most of what we did was overly scrutinized.

Before that kitchen, I was cooking on the line at a high-volume restaurant while leading the onsite and offsite catering kitchen under the same roof. At that point in my career, I felt like I was pretty good at what I was doing and striving to be better every day by leading a line of cooks and a catering department until I found myself in this particular role.

It took most of my tenure of being mentally broken down, beaten up, and watching countless individuals come and go with either tears in their eyes or an argument while leaving the chef's office and walking out to realize how much I am actually learning.

I learned new recipes and techniques and was able to work with products that helped forge the chef that I am today. I also learned the type of Chef that I will never become. I will never play with someone's mentality in such a negative way. I learned both good and bad but I have used that part of my life and career to help define who and what I want to be as a person and a chef.

C+RC: What are your future goals and your plan to achieve them?

KK: I want to become a Certified Master Chef, an accomplished Executive Chef at a country club, and a reliable, trustworthy mentor for others. To achieve these goals, I aim to stay motivated and driven but not at the cost of others.

My next step is to become an Executive Chef at a country club, which will allow me to take time and develop a top-notch culinary department. Developing the team will allow me to hone my skills even more during preparation for attempting to obtain the CMC designation. While working towards accomplishing the two aforementioned goals, I aim to be a mentor to those around me, and I believe I may take the part of the mentee on some occasions. We are learning every day, and it can come from anyone.

C+RC: What inspired your career in the club and resort sector?

KK: My career in the club and resort industry was inspired by the opportunities and professional growth it offered over time. Initially attracted by the benefits, I grew to appreciate the club industry’s investment in staff, the quality of life it affords, and the genuine care for employees. These experiences have solidified my desire to continue in clubs, aiming to contribute as much as it has offered me.