Back to All Cooks
Long Beach, CA
Keith Schneider
Long Beach, CA
Prep (5-10 years)
Fine (+10 years)
Personal (5-10 years)
Restaurant (+10 years)
About chef Keith
Education
Graduate from Culinary school
Bio
With over 25 years of professional experience, Keith is passionate and drawn to the farm to table concept and its utilization of local farms, their farmers and fresh ingredients. Keith’s culinary education and broa...Read more
With over 25 years of professional experience, Keith is passionate and drawn to the farm to table concept and its utilization of local farms, their farmers and fresh ingredients. Keith’s culinary education and broad experience ranges from Mediterranean, French, Italian, Asian, Moroccan, Turkish, Labenese, Greek, Venezuelan Latin and Spanish techniques. Keith is also adept at creating menus catering to special dietary needs and food intolerances. Chef Keith is passionate about helping people reach their health and fitness goals
Chef Keith Schneider has always felt drawn to the kitchen. At an early age he had a knack for creating interesting and creative dishes. Chef Keith went on to work professionally at various restaurants and casinos working his way to the earn an Executive Chef position by age 22. Chef Keith moved to Chicago, Illinois to expand his horizons and follow his passion for cooking.
Chef Keith began his formal education at Kendall College in Chicago Illinios. He was discovered at school and recruited by the chefs that had just opened Mercat a la Planxa, in the historic Blackstone Hotel. The restaurant grew to notoriety when the Executive Chef won the Next Iron Chef on The Food Network. He continued to train under many talented chefs within the company.He quickly moved up the ranks at Mercat refining his knowledge of Catalonian cuisine. In 2012 Keith relocated to Palm Springs, California to open Tinto, A Tapa and Wine Bar focused on the Basque region of Spain as well as El Jefe featuring Mexico City’s street food and over one hundred tequilas. Keith went on to work as Sous Chef at Figue Mediterranean in La Quinta, California to hone his skills in Mediterranean, Greek, Italian and Moroccan techniques alongside Chef François Melogue. Through out the years has had the oppurtunity to work with many great chefs that help shape his culinary skills. Chef Keith was asked to participate in six Micheline dinners hosted by the Termal Club in Thermal California. Chef Keith’s venture as a Personal Chef is a journey he has been working towards his entire career. Chef Keith has spent the last five years working as personal and private chef, catering various events, weddings, bachorlette parties, and weekly meal prep for many clients through out the Palm Springs and surrounding area, Orange County and Beverly Hills. Chef Keith looks forward to taking care of any of your culinary needsRead less
What's on my menu
Chef Keith is preparing dishes from the complete Foodom menu, taking into consideration all cuisines and dietary requirements.
Overview
-
100% reliability The percentage of accepted bookings this chef completed
-
3 jobs completed -
Background checked -
3 customers -
General liability insurance -
Food safety certificate
Loading...
Chef photos
Nothing to display
6 thoughts on “Keith Schneider”
Comments are closed.
Simply the best chef. Highly recommend!