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chef-willis-profileExecutive Chef Keith Willis

Executive Chef Keith Willis, a veteran of kitchens such as Charlie Trotter’s and The French Laundry, presents a seasonal menu that incorporates vivid, pristine Asian flavors. Fresh ingredients and precise cooking technique deliver a seamless interplay of flavors and textures.

An alumni of the Culinary School of Kendall College, Chicago, Chef Willis toured Europe for a year following his 1988 graduation. During that time, he worked for a variety of Michelin-rated restaurants including Boxtree, LaGavaroche and Harvey's in London; L'orlotan in Oxford, England; and Pain Adour et Fantasie in Grenade Sur Adour, France.

Also to his considerable professional credit, Willis has served as Sous Chef at the Peachtree Country Club (Atlanta, GA, 1991-93), A.M. Sous Chef at Patina (Los Angeles, CA, 1993-95), Chef de Partie at Charlie Trotters (Chicago, IL, 1996-97), Chef de Partie at The French Laundry (Yountsville, CA, 1998-99), Chef de Cuisine at Country Club of Peoria (Peoria, IL, 2000-02) and Executive Chef at LaPiazza Ristorante (Naperville, IL, 2004-06). From 2006 to 2007 he was Chef de Cuisine in the Waterfront Restaurant at Hotel Baker.