With 25 years of culinary experience, Chef Keith has been exploring a broad spectrum of various cuisines for the majority of his life. His experience in vegan, macrobiotic and plant-based cooking, as well as international and globally inspired restaurant cuisine have given him exceptional versatility in the kitchen. Modifying recipes and customizing menus to meet any client’s dietary restrictions, while exploring new ingredients and flavors is what Chef Keith brings to the table. Currently, he lives in Los Angeles, working for a variety of high end clients, including celebrities and UHNW families. He offers many types of services, including cooking classes, weekly meal prep, vacation rental dinners parties, and all types of private party catering and fine dining.
How long have you been working with Big City Chefs?
If I were a spice, I would be…
Cumin. Highly versatile, and irresistible.
My favorite local purveyors, artisans, and farmers:
Living in Southern California, we have an embarrassment of riches when it comes to farmer’s markets, artisans and organic meats and produce. But I always like to explore new things and keep my options open. Part of the culinary experience is new discovery. So I would say my favorite market is one I haven’t been to yet.
What I love about cooking and hospitality…
Every meal is a unique creation.
What are your top three go-to pantry items?
Maseca, miso and dried mushrooms