Most recently Keller served as the executive chef of The Mason Inn and Conference Center Hotel in Fairfax, Va., and prior to that The Capital Grille in Chevy Chase, Md. He also served as the executive chef of Moon Bay Coastal Cuisine, a fine dining restaurant located at the Gaylord National Hotel & Convention Center at National Harbor in Maryland. Chef Keller’s career includes a decade of experience in a number of culinary positions in Virginia restaurants including Potomack Landing, Blue Point Grill, and Sutton Place Gourmet in Alexandria; Market Street Bar & Grill in Reston; as well as The Ashby Inn & Restaurant in Paris, Va. A recipient of the James Beard Foundation Certificate in 2001, Chef Keller has received numerous awards over the years that reflect his ever-expanding inventiveness and inspirational accomplishments.
Accolades include Washingtonian magazine’s Top 100 and Top 50; the 1984 Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the 1986 Red Seal Award at Emerald Park, Vancouver; C.C.A. Chef of the Year Award; and the Florida Top 100 Award. A native of Saskatchewan, Keller trained under the world’s finest European chefs in Canada who initiated his creative approach —that of incorporating the style and cooking techniques of old world cuisine into that which is new.
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Accolades include Washingtonian magazine’s Top 100 and Top 50; the 1984 Gold Spoon Award at the Four Star Delta Bow Valley Inn, Calgary; the 1986 Red Seal Award at Emerald Park, Vancouver; C.C.A. Chef of the Year Award; and the Florida Top 100 Award. A native of Saskatchewan, Keller trained under the world’s finest European chefs in Canada who initiated his creative approach —that of incorporating the style and cooking techniques of old world cuisine into that which is new.
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