Years of Participation
Upon moving to Charleston in 2003 from Cleveland, OH Keiser gained 12 years of experience as head kitchen manager and research and development chef for CentraArchy Group, a restaurant management group that operates award-winning restaurants throughout the Southeast.
Before Keiser’s promotion to sous chef in May 2015, he earned an associate degree of Applied Science and Culinary Arts in 2005 from Johnson and Wales University in Charleston. He graduated Magna Cum Laude and was a member of the Silver Key Honor Society and Delta Epsilon Chi (DECA).
Keiser’s positive outlook, mental toughness and dedication to the culinary industry make him an invaluable member of the Oak Steakhouse team.