Chef EJ Keller

Originally from San Francisco, Chef EJ went to France in 1995 with his French wife.  He was immediately won over by the French's attitude toward cooking and eating and quickly decided to make a professional career of cooking.  For ten years, without any formal culinary training, EJ worked on the inside of the French kitchen scene.

In a short time he worked his way up through several historical and prestigious Parisian restaurants: Le Grand Véfour, L'Escargot Montorgueil, Jacques Cagna, and Cabaret.  In search of increased client contact and greater menu creativity, EJ has now left the restaurant kitchens behind.  He works directly with individuals to create meals and culinary events based on the values of fine dining amongst good friends.