Keenan is the newest addition to the Fat Hen team. While earning his degree from the esteemed Culinary Institute of America in Hyde Park, New York he externed at the Colonial Williamsburg Foundation, a gorgeous historical center in Virginia. However, previous to culinary school he worked at the long time operating Café Escadrille in Burlington, MA. His work at the “drille” imprinted the desire to continue along the culinary journey that he chose. After soaking up classical preparations and foundations from Master Chefs at the CIA he took a cooking position at Branch Line in Watertown. Branch Line being a partnership restaurant to Eastern Standard, ICOB, Row 34 and more, opened the doors for Keenan to take on a bigger role, on a bigger scale. He accepted a Sous Chef position at ES and lived to tell the story. After close to three years at the massive operation he decided to try out a slightly smaller venture with us here at Fat Hen. We are excited to have Keenan join the team. In his spare time Keenan enjoys curling up with a good cook book, spending time with his wife and sipping fine bourbons and rums from rare distilleries around the world.