Chef Keith Larsen

With over 27 years of related work experience, I have mastered the craft of operating a multiunit restaurant company. Extensive traveling has emphasised my ability to grasp current and upcoming trends and market desires, whilst being able to craft these concepts into current climates with creativity and finesse. My understanding of the business mechanics has enabled me to redevelop entire menus, which increased sales revenue by 30/40%.

I have passion for my workforce and have trained kitchen staff and F.O.H since 2006. My hires generally improve operational flow by 50% and maintain a 100% employee retention rate. In addition, I’ve developed a process that has reduced waste by 40% and improved supply turnover by 30%. Creative concept design and execution is the pulse of my skill-set, which ensured the success of my own ventures as well - not only placing me at the forefront of consultation but also enabling me to build sustainable and vibrant relationships with the industry and its patrons.