There is a casino area (Slots, tables, Keno, Bingo) There is a vast food court (Asian, Pizza, Burgers, Shakes, Fried chicken stands) Restaurants are exceptionally staffed with professionals who can assist with any dietary concerns, interests and most importantly suggestions. Pool area was adults and QUIET perfect for a ladies weekend of relaxation and wellness. Rooms were clean, well lit, well stocked (no fridge). There are many venues (concerts, bands, sports area, shopping) there is something for all. Sprawling campus filled with restaurants, bars, sports bars, spa, gym, pool and vast activities. Warm and friendly staff at the reception desk. A Queens kid, he’s happy to be back in his home borough.Wonderfully welcomed starting with the professional Valet staff. He was raised with food as a center piece of his family and community and his love of food began with happy memories associated with his mother and family.Ĭhef Keith attended the New York Restaurant School, currently known as The Art Institute of New York City, graduating with a degree in Culinary Management and Hospitality. Throughout his tenure, Chef Keith has won many accolades, including “The Big Apple Award,” the top prize for hotels in New York City.

The pandemic created an opportunity for Chef Keith to create a platform for at-home meal prep, preparing and delivering home-cooked meals across the Tri-State area. Meal preparation led to high-end parties and events, which created opportunities to work with Chef Diego Muñoz at POPULAR at the Public Hotel.Ĭhef Keith takes pride in building a team in a kitchen. He tests new culinary ideas, invites feedback from others and builds restaurant experiences for many happy customers. The dishes he makes today are a product of years of perfecting his craft. Subsequently, Chef Keith led the New York Marriott Marquis’ mass production kitchen, overseeing thousands of meals for events, restaurants, and gatherings. By the end of his tenure, he was the Executive Sous Chef.įrom there it was to The Village Club at Lake Success and the Paramount Country Club, where he employed a more catered, hands-on approach to food. Working alongside chefs in Danny Meyer’s Maialino, “Chef Keith” learned upscale methods and cooking that he still employs to this day.Ĭhef Keith then took his skills to the Dominick Hotel in SoHo. His first restaurant job was at the Gramercy Park Hotel. Chef Keith began his career in a front-facing capacity, working for Sodexo on-site at Pfizer.

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