Keith Keogh CEC
World Renowned Chef

Keith Keogh

Mr. Keogh is an internationally recognized senior foodservice executive with proven experience in leading national, international, not for profit, publicly traded and private organizations to consistent positive bottom-line, membership and brand growth. Recognized for creativity and creative solutions applied to strategic planning efforts to improve market share, develop new revenue streams and create long term stakeholder value in Fortune 500 restaurant chains, sports and entertainment complexes, entrepreneurial ventures, theme park, education and hospitality industries.

Keith is a goal-oriented team leader with excellent diplomatic, problem solving, presentation and motivational skills often used in establishing and getting buy-in on a forward vision, thereby setting staff, stakeholders and companies up for long-term success. His creative talents flourished at Disney's EPCOT Center as their Certified Executive Chef. He authored New Currents in American Cuisine and his tasty works of art have received global recognition in overall 21 International Gold Medals, 10 National Gold Medals, 5 World Championships, 2 National Championships and countless awards earned around the world.

Keith's education includes California Culinary Academy, Disney School of Culinary Arts, Seminole Community College and he received an Honorary Doctorate from Johnson and Wales University. The corporate organizations that have benefited from his leadership creates billions of dollars of revenues ranging from PINNACLE ENTERTAINMENT, AMERISTAR CASINOS, PAUL PRUDHOMME ENTERPRISES, ZATS RESTAURANTS, TOTAL FOOD NETWORK, LEVY RESTAURANTS, DARDEN/RED LOBSTER, THE CALIFORNIA CULINARY ACADEMY, WALT DISNEY WORLD COMPANY.

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