About

Chef Duane Keller

Background

Beginning his journey working in the Kitchens of greats such as Gerhard Ehler of Vancouver, Chef Keller has gone on to become one of the premiere chefs in the Washington D.C. Metro Area. In the kitchen, experience speaks for itself, and Chef Keller has it in spades. With more than 25 years of experience in offering exceptional cuisine at fine-dining establishments, from the tables of presidents to tables of four, Chef Keller strives to create memorable experiences wherever he cooks.

Dedicated to his creative process and armed with expansive culinary knowledge, Chef Keller works tirelessly to push the envelope and deliver the best service possible. Introducing the techniques of classic european kitchens to new ingredients, Keller’s repertoire is ever-evolving-- a practice that has earned him great renown and international recognition; including the James Beard Foundation Certificate , the DiRona Award (Sarasota, FL), the Gold Spoon Award (Four Star Delta Bow Inn, Calgary), the Red Seal Award (Emerald Park, Vancouver), the Wine Spectator Award, and the C.C.A. Chef of the Year Award. His pursuit of excellence is relentless. As Chef Duane likes to put it: “You’re only as good as the last dish you put out.”

In addition to these honors, Chef Keller has shared his creations with esteemed patrons, he has helped Julia Child celebrate her 90’th birthday, he has served his creations to four presidentes, and at multiple inaugurations. He is frequently listed in Washingtonian Magazine as one of DC area’s top chefs, appearing in their “Top 100,” “Top 50,” and “Best Brunches,” in addition to his feature in Gourmet Magazine during his tenure as Head Chef at the 17th century Ashby Inn in Paris, Virginia.

Despite the celebrations of his achievement, Chef Keller truly expresses his passion by sharing with others through charitable work. He has created heart-healthy menus for the American Heart Association, Fed the homeless and disadvantaged in Sarasota, and donated his skills and passion to disaster relief in the wake of Hurricane Katrina in 2005, and at the Pentagon during 9/11 recovery efforts in 2001.

Today Chef Keller continues to share his passion and knowledge of the service industry with others, not just hungry patrons and avid blog readers, but with his peers. He shares to inspire others and inspire himself to continue moving forward in an industry that can be very difficult.  “Everything now is about the experience. I’ve been creating experiences for 30 years. It’s about ordering and scheduling, taking care of your staff, and cooking with your heart. It’s about the experience, from the beginning to the end.”