A Florida native Keogh had a 25 year career with the Disney Corporation during which time he opened EPCOT Center and continued its development until moving to the Business Strategies and R&D Department for Disney Parks. Keogh then traveled to San Francisco and the California Culinary Academy to take charge of COOK {NASDAQ} a publicly traded company with accredited post culinary schools, print, video training and television media divisions. As president he established the first chain of Food Colleges and revamped the national KQED “Cooking at the Academy” TV series and produced over thirty how to cookbooks in the “Cooking at the Academy Book Series” before departing and taking charge of  Research and Development of Darden’s Red Lobster Division as Senior Vice President of Culinary & Beverage Excellence.

Keogh joined Levy restaurants in 2006 as Regional Chef of Convention Centers and along with its Culinary and Innovation Team implemented new strategies and guest experiences in catering, mini restaurants and concessions within the Levy family of Convention Centers, Stadiums Tracks and Arenas

Most recently Keogh was brought on board with ZATS Restaurants in New Orleans to design, develop and write a business plan to take to investors to roll out a 25 restaurant chain throughout the south and southeast.  Keogh left the project after design, menu, business plan, valuation and Private Placement Memorandum were completed and now is refocused on his internet training company Total Food Network and FoodUniversity.com

 Keogh is known in the food industry for his leadership of the United Stated Culinary Olympic Team during which time his teams brought home three All-Around World Championship Titles and 5 top two finishes. Keogh personally holds two individual professional national championship titles in wild game and seafood.

He is the past president of The American Culinary Federation and World Association of Chefs Societies, authored New Currents in American Cuisine, was granted an Honorary Doctorate by Johnson and Wales University for contribution to American Cuisine and was honored with a Star on San Francisco’s Chef’s Stars Walk of Fame in 2002

Keogh lives in Orlando, Florida with his wife Vicki near by their two daughters and grand children.