Keith Volpe

 West Palm Beach, FL

Newly Certified Chef

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Italian

Bio

 IMPARA catering & consulting marries Chef Keith Volpe’s two greatest passions, cooking and learning, into a beautiful symphony of one-of-a-kind personal services provided to a discerning clientele who value authenticity.

      It all began…

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 IMPARA catering & consulting marries Chef Keith Volpe’s two greatest passions, cooking and learning, into a beautiful symphony of one-of-a-kind personal services provided to a discerning clientele who value authenticity.

      It all began for Chef Keith as a young boy in his nonni’s kitchen before leaving California to studying under Chef Julian Bond at Dubrulle International Culinary & Hotel Institute in the food lovers paradise of Vancouver, B.C.  After graduating, Chef Keith decided to move “south of the border” to continue working with the amazing bounty of the Pacific Northwest.  This included all kinds of local seafood such as fresh oysters and rare salmon varieties to fresh from the farm produce and locally foraged mushrooms.  He worked in some of the better restaurants in Seattle, WA for over a year such as Anthony’s Pier 66 before setting his sites on sunny South Florida.

    Chef Keith knew he needed a speciality to set himself apart and chose authentic regional Italian cuisine in honor of his heritage (and his nonni).  He discovered a Slow Food school in the Marche region of Italy where his nonni’s family originated.  As a side note, for those that don’t know, Slow Food was started in 1987 in Italy out of a disdain for the American “fast food” mentality that was invading Europe.  While in Jesi (AN) Italy at  ITALCOOK The Higher Institute of Gastronomy, Chef Keith diligently studied most of the twenty diverse regions of Italy and even worked in a few as an intern.  He eagerly absorbed everything authentically Italian that crossed his path intent on bringing it all back with him to the states.

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Experience

Anthony's Pier 66 fine dining seafood restaurant Seattle, WA

Garde Manger Chef

05/03/2003 - 12/06/2003

Hotel Villa Crespi 2 Star Michelin restaurant in Northern Italy

Apprentice

05/07/2005 - 06/26/2005

La Porta a Viarolo (formerly La Porta di Felino) Parma, Italy

Apprentice

07/02/2005 - 08/27/2005

Casa D'Angelo Ft Lauderdale

Sautee Line Chef

02/11/2006 - 04/16/2006

Casa Tua South Beach

Primi Piatti

07/07/2007 - 08/27/2007

Green Bar + Kitchen vegan restaurant

Sous Chef

04/02/2016 - 05/21/2016

Education

Dubrulle International Hotel & Culinary Institute- Vancouver, B.C.

Classic French Technique and Applied Culinary Arts & Management

2001

ITALCOOK Instituto superiore di gastronomia, Jesi (AN) Italy

Master Chef in Authentic Regional Italian Cuisine

2004

College of the Canyons- Santa Clarita, CA

AS Fine Arts

1999

Keith's Menus (1)