Jon Keeley Email and Phone Number

Culinary Director Feb 2019 - PresentAs the leader of the team at Sand Valley Golf resort I oversee 5 management staff and 40 employees for a seasonal Food and Beverage operation. We begin every season with the mindset of starting a new restaurant by weighing the good and bad from the prior season and adjusting accordingly with recruiting, operating procedure, menu changes and growth. It is a great experience for knowledge of how to grow a resort since I have been around since the beginning. We had developed and trained staff for 2 restaurants and 4 on course outlets from scratch while making adjustments for success along the way. This journey has been one of great personal growth on what it takes to operate a high end establishment.Consultant (8 weeks) April 2018 – May 2018 • Asked to return for a 8-week project to add new dishes onto the current menu• Created 6-8 new dishes per week• Held weekly tasting for management staff Executive Chef March 2017- Nov 2017• Found and sourced local ingredients while developing partnerships with broad line purveyors to fulfill needs for results in a remote area • Through extensive training and mentoring development management skills to become one of the top leaders of the resort• Interviewed, hired and trained a staff with limited experience to execute world dining experience• Built training manuals, recipe books and food cost analyst guides to ensure proper standard were in place• Designed main kitchen with executive team members • Created and developed new menu items for Breakfast, Lunch and Dinner by executing tasting with owners and executive management

Walton Street Kitchen + Bar- Chicago, IL Nov 2017- Feb 2019Executive ChefI was part of the executive team to oversee a 6 million dollar build out. Designed from scatch the kitchen layout with engineers to properly place all of the kitchen equipment to ensure efficent flow. With the help of marketing agents, design firms and ownership developed the Brand of the restaurant. Hired , guided and trained a management staff of 5 and hourly staff of 40 to all work toward the a same goal and have pride in the Ballyhoo brand. Enjoyed taking the culinary vision from thought to concept including flavor profiling, artistic presentation and recipe development with costing Gemini & Rustic House – Chicago, IL Feb 2014 – Feb 2017Executive Chef• Oversaw a 4 plus million dollar restaurant on a daily basis. • Ensuring food and labor percentages to a profitable margin. • Sought out and built relationships with local framers to elevate dining experience and overall cuisine • Scheduled and managed a staff ranging between 15-20 including line and pastry cooks, dishwashers • Developed seasonal menus • Trained and mentored all cooks on basic and advanced skills to become successful in the kitchenKABOCHA – Chicago, IL Feb 2013 – Feb 2014Chef de Cuisine

I had the oppurtnity to work with Shin Thompson along with Beverly Kim and Johnny Clark to create a one of a kind award winning experiance. Under the time while I was the head chef the restaurant earned a michelin star for two consecutive years. I was personally responsilble for menu planning, staffing, training and everyday restaurant operations with a staff of 15 employees. We developed four different ever-changing menu's including 13 course tasting menu and a sunday market menu that was a 7 course menu created with the team shopping at the logan square farmers market. In doing so I had the chance to develop relationships with local and national purveyors.

• Opened restaurant and received deliveries• Lead lunch service and expedited to the front of house.

I had the oppurtunity to learn and work under James Beard Award winning chefs Ken Oringer and Jamie Bissonnette. We ecicuted nose to tail cuisine with focus on organic sustainabilty while in a high quality atmosphere with great discipline. I became Rounds or lead cook by executing all staions and duties in the kitchen to become an asset for the team. we took great pleasure in building relationships with local farmers to ensure freshness and locality of products to create micro seasonal dishes.

Started my internship from le cordon bleu Academy working my way up through the entire culinary department. Within my four years at the 4 star/5 diamond rated property I worked in the café, garde manger, banquet kitchen, pastry shop and in room dining until I finished my last 2 years in the award winning fine dining restaurant. I had the opportunity to participate in many world renowned functions including the 2008 Foxwoods food and wine festival.