Corporate
Executive
Chef Timothy
Connan Keller
a Northwest Gem
Corporate Executive
Chef Timothy
Connan Keller
64
W
By Marlayn D. Hill
hen I was fortunate
enough to meet Chef Tim
Keller for the first time
was Fall of 2008 in
Ashland, Oregon. Tim
was the Executive Chef at the
Carriage House. As an appetizer that
evening, we tried his onion rings that
were dipped in a polenta batter and
fried fast, hot and crispy, yet sweet
inside. They were served with his
tamarind catsup on the side, which
was just the right combination of
spices. The next day, we interviewed
him and it was like a stand up comedy
act. Then we got to see him in action
preparing duck confit. I bring out his
humor and passion, as when you read
through Executive Chef Timothy
Connan Keller’s interview, his sense
of passion for life comes through,
but not his sense of humor. It is
there, and those who know him are
fortunate to see and experience it.
Now that he is Corporate Executive
Chef for the renowned Harry & David
Corporation, I wanted to interview
Tim again and get an update.
When it comes to passion, creativity
and dedication, Executive Chef
Timothy Keller ranks with other top
chefs throughout the world. Chef
Keller’s approach to cuisine is that
of a true artist who finds the often
subtle beauty of an ingredient
or flavor and then creates a
masterpiece. For more than twentyfive years, he has delighted and
educated his guests and peers with
his fascination, creativity and
techniques in creating a perfect dish.
As a young boy, Chef Keller grew up
in the small town of Davis, in the
heart of the Northern California
farming industry. It was in this area
that he learned the importance of
organic farming, cheese making,
and wine production. He immersed
himself in the area’s aromas and
flavors, with an approach that led