Keith Cedotal

Chef/Owner

I grew up in San Antonio, eating baguettes baked by my French grandmother and traditional Mexican dishes made by my Mexican grandparents. I came to Dallas to attend culinary school, and since then have baked, cooked and created at some of the city’s best restaurants: Hotel ZaZa, the Adolphus, Craft, Stephen Pyles’ restaurants, Uchi, TopKnot, the Joule Hotel and all of its outlets, Billy Can Can, and Hatchways. So, if you’ve had dessert at a restaurant in Dallas, you’ve probably had something I made :)

On the savory side, I was the opening executive chef at Malai Kitchen in 2011, which D Magazine named one of 2011’s Best New Restaurants in Dallas. More recently, I was honored as the Best Pastry Chef in Dallas at the 2018 Culturemap Tastemaker Awards.

And now I’m putting everything I’ve learned into KEESH - Keith’s Epic East Side House. We’re coming to East Dallas sometime very soon. I’ve poured my heart into KEESH - it’s the Texan “bake-araunt” with a French twist that I’ve always dreamed of opening. I live in East Dallas with my husband, two dogs, and five chickens. I love to run and travel. And I can’t thank you enough for your support of KEESH.