Chef Chadd Keyes

"It's not about this kind or that kind of food as long as it is pleasing to the palate".  I try to stay true to that idea in the dishes I do today.  At Neptune it's back to the basics.  I'm being adventurous with new ideas but always keeping true to the food in its simplistic beauty and above all else, having fun. 

As the Chef of Neptune, Chadd Keyes will bring his passion and provide the culinary vision to our kitchen.  Keyes joined Neptune just shortly after our re-opening in December 2006.  He has put his stamp on many of the dishes you find on the menu today with dishes such as Sea Scallops with Romesco Sauce and Rocket Salad, Spring Pea Risotto with Shrimp, Corn Relish and Tomato Oil and the ever popular Ricotta Tart with Lemon Curd and Fresh Berry Compote. 

Keyes culinary credentials were honed early on baking with his mother while others were out climbing trees or playing video games.  On weekends instead of flipping through to watch cartoons Chadd was flipping for the latest cooking show.  Keyes attended the Culinary Arts program at the Art Institutes in MInneapolis where his knowledge developed under some of  the cities best seasoned Chefs.  From there he worked at Bennett's on the Lake in Duluths Fitger's Brewery Complex.  After returning home he worked for a little restaurant in Minneapolis called Sapor.  Here he learned to combine tastes, textures, temperatures and colors to make each dish unique and above all using the best ingredients available. 

Keyes hobbies include "anything to do with music".   Keyes is also an avid snowboarder in the winters.