Keegan Gerhard Bio

Keegan Gerhard, named one of the nation's top 10 pastry chefs of 2002 and 2004 by both Chocolatier and Pastry Art & Design magazines, brings a wealth of experience and abundant competitive energy to his position as Executive Pastry Chef.

A one-time cyclist, Keegan originally pursued a career in culinary arts simply to have a mobile source of income that would allow him to train for the Olympics anywhere, any time. But convenience soon gave way to passion, as Keegan found himself running the kitchen of a French bistro in San Diego. The day he fired his pastry chef and took over, he discovered his true passion – and it has been a wild ride ever since.

Keegan set out to learn from the best, and worked as the assistant to the celebrated Master pastry chef, Jacquy Pfeiffer, the Alsace-born owner and founder of the French Pastry School in Chicago. Keegan describes this as more of an apprenticeship and awakening. Subsequent positions as Pastry Chef with Charlie Trotters Restaurant, the Waldorf Astoria and the Ritz-Carlton Hotel Company ensued, as did a position as Corporate Pastry Chef for Dean and DeLuca and Executive Pastry Chef of Four Seasons Chicago. Keegan was a proud member of the opening team for Wynn Las Vegas and is now Corporate Pastry Chef for Las Vegas Gourmet Imports.

Keegan has an enthusiastic but controlled approach to pastries, "I like to stay away from things that are too contrived, and prefer to create desserts that are refined and elegant," he explains. "I sometimes compare pastries to jazz music: 70 percent is based on enduring principles or the foundation of the style, and then the great musicians give you the 30 percent which is a surprise."

When he's not preparing seasonal product-driven delicacies in the pastry shop, Keegan spends time organizing and serving as emcee for the National Pastry Team Championships, The World Pastry Team Championships and Food Network Challenge programs.

He has been featured numerous times on the Discovery Channel's Great Chefs of America, as well as the Travel Channel and CNN. For the 2001 Pastry World Cup, he served as technical advisor to Team USA, which brought home a gold medal. Keegan is the recipient of the 2003 Distinguished Visiting Pastry Chef award from Johnson & Wales University, and has received the Jean Banchet Culinary Excellence Award. Keegan has had the honor of participating in 5 different James Beard Dinners. His light, fresh fruit desserts have also been featured widely in A Neo-Classic View of Plated Desserts, Chocolatier, FoodArts, Pastry Art and Design and many other publications.

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Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

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