Keith A. Lord

What I want to eat right now: Chicken Tikka Masala…do you have some? I started cooking when: I was five… you know, French Canadian and hungry. What I want to be when I grow up: Guitar player in the Foo Fighters.
Charcoal Roasted Marble Patatas Bravas, saffron poached octopus, aiolis
The Wild Thyme Company. San Diego, CA
DIrector & Mastermind of Culinary. 3+ yrs
Festivities Catering & Special Events. San Diego, CA
Corporate Chef
TK&A Custom Catering. San Diego, CA
Corporate Chef
Roppongi Restaurant & Noodle Bar. San Diego/Palm Springs, CA
Executive Chef
Linq Restaurant | Lounge. Beverly Hills, CA
Executive Chef
20th Century Fox Studios. Beverly Hills, CA
Executive Chef
The Lark Creek Inn. Larkspur, CA
Executive Sous Chef
Buffalo Grill. San Mateo, CA
Executive Chef
Roy's Kahana Bar & Grill. Kahana, Maui, HI
Rounds Chef
New England Culinary Insitute. Essex, VT
Associates of Science in Culinary Arts
Ragazzi Ristorante. Long Beach, CA
Innovative Chef
Visionary Tastemaker
Strategic Thinker
New Business Developement
Multiple Business Venues
Catering Operations
Restaurant Operations
Broad Range of Concepts
Menu Developement
Development of Dynamic Culinary Concepts
Guide & Manage Successful Management Teams
Brand Creation, Growth & Expansion
Building & Leading High Performance Teams
Start-up Experience
Food Industry Consulting
“My style has come about by linking my French Canadian background with my love for Japanese cuisine, Coastal French, Regional American & Northern African flavors together with the accessibility to San Diego farmed produce, local seafood & exotic spices, and my style is as diverse and rich in flavors as those of my influences. I have access to amazing ingredients used to balance menus of rich, seasoned foods with a selection of light, purest, yet highly inventive, dishes.”
International Caterers Association - Board of Directors
Culinary Council - International Caterers Association
Seafood Choices Alliance
Art Institute of California - Culinary Advisory Committe
Slow Food San Diego
The James Beard Foundation
Keith A. Lord
Keith A. Lord
San Diego, CA
United States

The Wild Thyme Company

I draw inspiration from the artwork I create & through anything visually 
stimulating. From doodles on cocktail napkins to "classically defined" 
art (whatever that means). By treating power dining sessions as the true 
contact sport it truly is. I'm motivated by driving at frenetic speeds, 
amazingly loud music, social media, and anything random or 
completely unusual. I plan my travels based on the foods, cuisines & 
restaurants I want to sample & have the curry stains on my passport to 
back that up. I like to spend time in the kitchens of other Chefs, and 
enjoy being extremely well caffeinated.”

A graduate of the prestigious New England Culinary Institute in Essex 
Vermont. My thirty year career has taken me from Roy’s Kahana
Bar and Grill in Maui, Hawaii to working together with Chef Mark Franz at the Lark Creek Inn along with Chef Bradley Ogden in Marin County. From Pat Kuleto’s Buffalo Grill in the Bay Area to reinventing 20th Century Fox Studio’s food service program 
and Special Events. At the posh Linq Restaurant|Lounge in Beverly 
Hills, I continued to expand my taste for “global cuisine”. For a 
decade, I was the Corporate Chef of Festivities Catering & Special 
Events, TK&A Custom Catering, Simcha Kosher Catering and The Picnic 
People in San Diego California, helping the growth of an already 
established leader in the Catering field. This led me to become 
involved with both Catersource and the ICA to speak, teach and cook 
at their respective conferences Catersource, and The Art of Catering 
Food. I am on the ICA’s Culinary Council and the ICA’s Board of Directors.
My role at The Wild Thyme Company has pushed the boundaries of my culinary background and knowledge of event operations. The Wild 
Thyme Company offers borderless cuisine, is a food driven Catering 
Company and a leader in the San Diego region and has two new divisions including The Bash Boutique and The Wild Thyme Table.