ALEXANDRIA, Va.--(BUSINESS WIRE)--Walker’s Grille, Virginia’s first LEED gold certified restaurant, has named Duane Keller as its Executive Chef.
Keller, who has a long history offering exceptional cuisine in the finest dining establishments in the United States and Canada, brings his unique experience and creativity to the Alexandria restaurant known for its contemporary American menu.
“We are delighted to have Chef Duane Keller on the Walker’s Grille team,” said co-owner Sam Misleh. “His experience and skill creating menus based on natural, fresh products sourced from local and regional farming communities aligns perfectly with our philosophy.”
Keller, who has more than 25 years experience at fine hotels and restaurants, has cooked for three U.S. presidents, Margaret Thatcher, Queen Elizabeth, and Jackie Onassis. He was the 2001 recipient of the James Beard Foundation Certificate in New York. Keller has won numerous awards over the years that reflect his ever-expanding inventiveness and inspirational accomplishments.
In 2002 Keller helped Julia Child celebrate her 90th birthday with dazzling gastronomic creations. While the chef at the Ashby Inn in Paris, Va., he was featured in Gourmet Magazine. In addition, restaurants where he has been the Executive Chef have been featured during his tenure in Washingtonian Magazine’s Top 100, Top 50, and Best Brunches.
Though he has many years of experience under his belt, Keller still enjoys broadening his repertoire and experimenting with new ingredients and flavor profiles. At Walker’s, Keller will create seasonal menus using fresh, local ingredients. In his opinion, “the four seasons generate four different styles of cooking throughout the year" and it is important to showcase these.
About Walker’s Grille
Walker's Grille is a stone’s throw away from Kingstowne and Springfield, situated in Metro Park Center. We are proud to be the first and currently only restaurant in Virginia to earn LEED Gold certification, awarded by the U.S. Green Building Council. We use eco-friendly operations that include recycled design materials, a recycling program, and energy efficient equipment to reduce water and energy consumption. Our menu items are made from all natural, fresh products sourced from local and regional farming communities. Our vendors are all committed to ethical and environmentally friendly farming practices. The meat and poultry we serve are Certified Humane. Our seafood is sustainable from domestic sources. In November 2013, Northern Virginia Magazine named Walker’s Grille one of the 50 best restaurants in Northern Virginia. For more information please visit www.walkersgrille.com.
