Today’s episode features an interview Chef Duane Keller, Executive Chef at Eddie Merlot’s Prime Aged Beef and Seafood in Ashburn, Va. Chef Duane also has over 20 years of experience as a consultant to restaurants of all types. Chef Duane has quite the impressive credentials, he is the Recipient in 2001 of the James Beard Foundation Certificate, New York where he was invited to be a guest chef, his award portfolio also include: the DiRona Award, Sarasota, Florida; the Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the Red Seal Award at Emerald Park, Vancouver; and many more. Chef Duane is also a contributor in Chef Chris Hill’s book “Making the Cut”.

In this interview, we discuss what it means to cook with the four seasons and the different styles of food it creates throughout the year. His early mentorship under renowned Canadian Chef Gerald Ehlar, the three-legged stool of creating a solid brand; food quality, service, and value.

If you are looking for inspiration or just enjoy hearing first-hand wisdom that only hard work, experience and success can bring this episode has it all for you.

To connect or learn more about Chef Duane Keller please visit the links below.

http://www.chefduanekeller.com

https://www.facebook.com/ChefDuaneKeller/

https://www.linkedin.com/in/duane-keller-94bb10a/

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