A Q&A With FDR Chef & Co-Founder, Richard Keys

In honor of FDR’s anniversary (15 years in September 2024), we are introducing you to each member of the FDR team. This month, get to know FDR Co-Founder Richard Keys.

How Did You Know You Wanted To Pursue A Culinary Career?

It was around age 19 when I realized my “hockey career” was going nowhere, and I needed to find a different path. I worked off and on in the kitchen when I was a kid, and I already knew I loved the adrenaline of working in the kitchen, so I went for it.

What Was Your First Culinary-Related Job?

My story is probably a familiar story for other chefs who got started in this crazy industry in their teens. At age 13, I worked as a dishwasher in a local restaurant. I didn’t want to stay in the dish pit, so I picked up every shift that I could helping on the cold and hotlines. The rest is history. I have loved cooking ever since.

Any Formal Training Or College?

I received my culinary training at the Walt Disney World Culinary Apprenticeship. This was a three-year program where we had American Culinary Federation (ACF) certified classes every day and worked at one of the Disney restaurants in the evenings. I probably worked in over 30 restaurants in those three years. It was a great experience to have exposure to so many cuisines and dining services.

What Have Been A Few Of Your Career Highlights?

My most notable positions include my first Executive Chef gig for Grand Teton Lodge Company in the Grand Tetons, my time as a Corporate Chef for US Airways, and then my transition out of the kitchen to VP of Sales for Cuisine Solutions. These progressions led to Food & Drink Resources, which I opened with Scott Randolph in 2009.

What Are Your Responsibilities At FDR?

I manage new client acquisitions and daily business functions. We are primed for growth and managing how we grow is key to our continued success.

Where Do You See The Business Going? What Is Promising About FDR’s Future?

We have morphed into a full-service culinary agency providing services far beyond just product development, which is where we started. Being able to support all facets of the development process is important to our growth. 

Do You Cook At Home? If So, What Do You Like To Make?

I don’t cook that much anymore. However, I do still make time to BBQ, and I own Thanksgiving dinner in our house! 

What Food Trends Or Restaurant Concepts Are You Most Excited About?

Convenience foods, meal kits, and home meal delivery. Really, any trend that gives us more time around the dinner table with family.

How Would You Rate Your Golf Game?

I am a hockey player, so I liken my golf game to the movie Happy Gilmore. I am good the first 300+ yards. Then the wheels fall off once I am on the green!