Keith Brunell is responsible for developing new dishes and cooking processes for Maggiano’s Little Italy. Additionally, as head chef for Maggiano’s restaurants nationwide, Keith is responsible for training and career development of other Maggiano’s chefs.
Keith’s affiliation with Maggiano’s began in 1995 when he was appointed Executive Chef in Chicago, IL. He served in similar capacities at other Maggiano’s Little Italy locations, including Tyson’s Corner, VA; Schaumburg, IL; Denver, CO; Dallas, TX; and Woodland Hills, CA. This dynamic, seasoned chef not only lent his expertise preparing Maggiano’s award-winning Italian fare, but was instrumental in designing several kitchens in new markets, overseeing the food preparation staffs at those restaurants, and working with Maggiano’s nationwide team of executive chefs to develop new menu items. In addition, his duties have included monitoring food costs and overseeing quality and inventory control for the restaurants.
Prior to joining the Maggiano’s Little Italy team, Brunell was chef de cuisine at Fred Derby III Catering Services in Chicago, IL, where he specialized in preparing classical French and continental cuisine. Before that, he served as executive chef at Jean Marie’s Bistro, also in Chicago. In addition, he held a variety of positions in the kitchen at the Hotel Sofitel, where he was honored as the first American trainee to work at the prestigious Sofitel’s French property. During his tenure there, he was awarded first place honors in the Sofitel Culinary Competition.
Brunell received his formal training from the Culinary Arts Program at the prestigious Washburne Trade School in Chicago. He lives in Texas with his wife, Laura, and two sons, Cooper and Snyder.