Growing up on a dairy farm, it felt as if I was destined to be in/around hospitality with all the ties to the industry I would find myself coming across, in my personal and professional life.

A former butcher at the local Bobcaygeon Valu-Mart in high school. Moving on to study Nutrition & Culinary Management from the esteemed George Brown Chef School.

Working up from a Cook & Chef du Tournant position with Oliver & Bonacini, to becoming the former Jr. Sous Chef of the sophisticated Auberge du Pommier.

Recently leading the team at Friday Harbour’s, The Lake Club restaurant where we continually pushed the culinary boundary in the Simcoe region.

For me, cooking is...

Cooking is an art form, and when you do it with extra care, and attention.. it becomes an obsessive passion to perfect your craft.

I learned to cook at...

I was fortunate to have my ‘culinary come-up’ with Oliver & Bonacini restaurant group where I worked and trained under several talented chefs

A cooking secret...

Staying flexible, and creative with the robust produce/meat/dairy that is available to us as chefs.

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Chef Keegan's reviews

4.75

•

12 services

Keegan was all-around excellent. He was very invested in us enjoying the evening with our guests. He brought absolutely everything that he needed - pots, knives, utensils, etc. He recommended wine pairings and also consulted on the table setting when he arrived. He was very respectful and polite, making no demands on any of us. I would not hesitate to have Keegan again!

This was a surprising, excellent gift. Chef Keegan was kind, involved and created a fabulous dinner for us. We had a wonderful evening, and recommend him highly.

Amazing food. Chef Keegan was polite, professional with a lot of experience and cleaned up after himself as if he was never there. Would recommend!

Chef Keegan provided an amazing experience for an intimate dinner. The food was fantastic and beautifully presented. He was very personable and is highly recommended.