Keith takes a culinary approach to cocktail culture. From his time at the illustrious Aviary in Chicago, to the menu development he has done for many restaurants in the south suburbs of Chicago, inspiration for how a cocktail can taste comes from the inspiration of how food can taste, with both being an extension of his background in Biochemistry.With both WSET and CMS certifications, Keith takes every bit of knowledge he can and applies it to his work. While last year was the first year working the conference circuit with his time as a Tales of the Cocktail Cocktail Apprentice, Keith has been to numerous cocktail conferences for years around North America and abroad.
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