Jon Keeley Email and Phone Number

My first job was as a busboy in a family owned Italian restaurant, back home in St. Louis when I was fifteen years old. As a kid carrying stacks of plates back to the dishwasher, I used to glance at the chef and think, “Yes, that’s what I want to do.”Here I am, twenty-five years later, a chef by every definition. A passion for food, a desire to learn and perseverance helped me rise in the ranks and assist in the opening of Jacksonville's finest restaurants - Taverna, Black Sheep and Cowford Chophouse. So - who I am? This is the part where I'm supposed to tell you that my experience is diverse - from fast casual to fine dining, modern Spanish cuisine to a from-scratch steakhouse. I'm supposed to fill this space with information about my management skills, ability to work under pressure, love of organization and, of course, my knife work. But I'll let my resumé do the talking.Instead, I'll ask you what's next. Maybe you are looking to add an experienced chef to your team, hoping to find someone who can create a new menu or change the path of your cuisine. Perhaps you need a team member with the knowledge, experience and skills to support your business, including ordering, inventory and food costs. Or, are you looking for all of the above?I can't wait to hear from you. Let's talk.