Luxe Beat Magazine MAY 2015 - Page 64

Corporate Executive Chef Timothy Connan Keller a Northwest Gem Corporate Executive Chef Timothy Connan Keller 64 W By Marlayn D. Hill hen I was fortunate enough to meet Chef Tim Keller for the first time was Fall of 2008 in Ashland, Oregon. Tim was the Executive Chef at the Carriage House. As an appetizer that evening, we tried his onion rings that were dipped in a polenta batter and fried fast, hot and crispy, yet sweet inside. They were served with his tamarind catsup on the side, which was just the right combination of spices. The next day, we interviewed him and it was like a stand up comedy act. Then we got to see him in action preparing duck confit. I bring out his humor and passion, as when you read through Executive Chef Timothy Connan Keller’s interview, his sense of passion for life comes through, but not his sense of humor. It is there, and those who know him are fortunate to see and experience it. Now that he is Corporate Executive Chef for the renowned Harry & David Corporation, I wanted to interview Tim again and get an update. When it comes to passion, creativity and dedication, Executive Chef Timothy Keller ranks with other top chefs throughout the world. Chef Keller’s approach to cuisine is that of a true artist who finds the often subtle beauty of an ingredient or flavor and then creates a masterpiece. For more than twentyfive years, he has delighted and educated his guests and peers with his fascination, creativity and techniques in creating a perfect dish. As a young boy, Chef Keller grew up in the small town of Davis, in the heart of the Northern California farming industry. It was in this area that he learned the importance of organic farming, cheese making, and wine production. He immersed himself in the area’s aromas and flavors, with an approach that led