Justin M. Keegan, CCCExecutive ChefI began my career as a young culinarian receiving a Certificate in Culinary arts from Holyoke Community College. At the young age of 16, I transferred to the prestigious Johnson and Wales University in Rhode Island where I took post, while in school, as a Line Cook. I worked my way up as Sous Chef, then Interim Executive Chef, at the Kirkbrae Country Club. I was anxious to get out and see the world, and through my connections as alumni with the University, I arranged a trip to Savignac-les-Eglises, a well-known University for Hospitality, Tourism and Culinary Arts in the South of France. I was able to travel and work at many different places in France, Spain and The Azores islands at their finest restaurants, including Georges Blanc, a Michelin 3 star restaurant. I returned to the States, after receiving an Honorary Degree from Savignac, eager to garner a Bachelor’s degree. So I returned to Johnson and Wales and entered into their very first combined Culinary Arts and Nutrition program.
Eventually, I ended up back in the Northeast because I was home sick. I missed my family, which many live in Massachusetts, Connecticut and Rhode Island. I ended up in Sharon, CT as the Executive Chef at the Sharon Country Club-also a very special place with mostly New York socialites who weekend here in the summer.
When presented with an opportunity to come to this special place, the Interlaken Inn, in the foot hills of the Berkshires, I couldn’t pass it up. I am truly excited to see what the future holds, and look forward to helping to make your experience at The Interlaken Inn a very special one. Many Cheers!