
I’m Keith …
I’m amazing at my job, but terrible at marketing.
I believe that everything great begins with honesty, passion, and knowledge.
Three things I bring to every project to ensure it’s something unique.
I have over 20 years of experience as a Chef, Food science lecturer, Producer, Editor, Writer, Sustainability officer and more …
Insights
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Testimonials
Stephen La Rosa – stephenlarosa.co
Keith has the rare combination of being incredibly knowledgeable in the theoretical, scientific concepts of food and cooking while still being highly proficient at practical cooking and lab work. His unmatched creativity in addition to this makes him one of the most qualified professionals in food and beverage I’ve ever worked with.
Malcolm Borg – food production educator and lobbyist
Keith has been an inspiration to me for as long as I have known him. His passion for local produce, remarkable creativity and encyclopaedic knowledge of food and its processing make him an invaluable source of insight and someone I turn to with confidence. Every conversation with Keith leaves me with new possibilities to consider and a renewed appreciation for our food heritage.
Max Scerri – Owner Nelli’s Carkuterija
Keith is a walking encyclopedia of food in all its forms. From preserving and fermentation to foraging, his deep knowledge, passion, and fiercely sustainable ethos make him my absolute go-to for expert culinary advice
Andrew Borg – Executive Head Chef Le GV
We started working with Keith and Nadine from the very beginning, even before Le GV opened. Since the conception of the restaurant, they have been part of our journey, and their knowledge and passion for foraging have opened our eyes to ingredients and possibilities we might otherwise have overlooked.
But our collaboration goes beyond foraging. Together, we have taken reducing waste to another level, finding ways to give a second life to by-products that I never thought could be used again.
That is what a great collaboration is about, sharing knowledge and inspiring each other.