Ryan Keller

Background

About Ryan Keller

I have over 5 years experience of broad food service experience, including design, food safety, production, presentation, service, and delivery of high quality products in fine dining, hospital, and fast food. My supervision experience includes training and directing staff on equipment operations, scheduling, food prep, running orders, and cash handling. I was selected to work tribal this year at the LCC. This is my first year with Whole Foods Market. At Trio, St David's, and Seton, I used from-scratch preparation methods on-site to develop and prepare quality meals on-demand and in bulk. I develop standard and specialty menu items and sauces on my own and working with staff dieticians on special-needs menus items. I also developed "fine dining" menus for VIP patients, and to cater physicians and Board of Directors special events. I graduated from the Advanced Culinary Arts Program at the Connecticut Culinary Institute in Hartford. My culinary externship was with Trio in Narragansett, RI, which was a newly opened high volume fine dining restaurant. I have the ServSafe Certification and the Austin/Travis County Health and Human Services - Food Manager Certificate. I look forward to discussing your needs, as well as the ways I can help you achieve your goals. Thank you in advance for your consideration.