Executive Chef Keith Theodore is a testament to the power of passion and hard work culminating in pride and success. From humble beginnings in Maryland, it all began when Keith was ten years old and his father invited him to assist with dinner before he departed for his overnight shift as a police officer. Following a recipe from a "Williams Sonoma Cookbook," Keith's natural talent and affinity in the kitchen unveiled itself. Since then, cooking has been a personal and professional part of his life. In 1993, Keith moved to Woodland Park, Colorado. He next moved to Colorado Springs to take a job at the Five-Star, Five-Diamond hotel, The Broadmoor, where he worked as a cook's apprentice under Siegfried Eisenberger, a three-time gold medalist at the Culinary Olympics. Keith eventually became a sous-chef there. In 2009, Keith visited Aspen and instantly fell in love with the town. making a move here the following winter. Keith believes in the importance of working hard to have access to opportunities and work even harder to keep them and climb higher. Throughout his career, Keith has played a critical role at several establishments including Omni la Mansion del Rio in San Antonio, Texas; The St. Regis Aspen, and Syzygy Restaurant that was among the top restaurants in Aspen until closing in the 2000s. He joined The Little Nell's team in 2013 as Executive Banquet Chef and worked his way up to Executive Sous-Chef and Executive Chef. He left in 2020 to lead Beckon in Denver as Chef de Cuisine and worked as a consultant while traveling to gain a new perspective on the craft. Keith returned to The Little Nell in 2023 as Executive Chef, and is happy to be back home in Aspen with his wife and their two dogs. In his free time, he enjoys going to the gym where he finds peace and focus in the practice of mind-body connection.