Bio
Chef Keith Kornfeld is a man on a mission! 
Keith Kornfeld is a unique breed of New Orleans, Louisiana born Chefs.
After graduating from Brother Martin High School in 1984, Keith's dream was to travel the world and meet the people.
In 1992, at 27 years old, Chef Keith entered the professional food industry. Now after 18 years of culinary dedication, Keith has mentored over 15 international cultures world-wide. Chef's journey around the world has led him to cook in professional kitchens from New Orleans, Hawaii, Thailand, Maldives and Fiji.
Having trained in New Orleans Cajun, French, Italian, Mexican and Mediterranean cookery, Thai Food was the one that captured his distinct passion towards mastering a cuisine that currently shares international popularity.
After working in top restaurants such as Mr. B’s Bistro, then hotels like The Monteleone and Westin New Orleans, Keith moved to Hawaii and landed a great position with ITT Sheraton Resort, The Orchid at Mauna Lani on The Big Island in Banquets.
Keith had friends that owned a Thai Restaurant in Hawaii. During his free time he would venture in the kitchen tasting what was being cooked to become more acquainted with the "Real" Thai taste.
Then in 1998, Keith traveled to Thailand, trekking though jungles, elephant excursions, bamboo rafting and taking his first Thai cooking class. Instantly, Keith’s mission was born as he saw this Thai cuisine wave slowly moving towards America.
Keith wanted to bring Thai cuisine back to America and educate the world on the refreshing authentic flavors.
In 2000, Keith was asked as "Guest Chef" at The Westin Banyan Tree Bangkok to do a New Orleans Mardi Gras food promotion. Chef had five ambassadors as his special guests. Keith was then asked to join Westin as their Executive Sous Chef and the challenge was met.
Keith has since opened his own restaurant “etc” in The Royal Orchid Sheraton Towers Bangkok, worked as Executive Chef in the Maldives with Coco Palm Resort and Spa, Executive Chef in Phuket with Six Senses, Evason Resort and Spa during the Tsunami of 2004 and Executive Chef at The Outrigger on the Lagoon, Fiji.
Keith started the "First" Thai Cooking School in Fiji at The Outrigger on the Lagoon, Fiji which proved highly successful. He then taught guests in Koh Samui, Thailand and also upon returning home instructing at The Savvy Gourmet in New Orleans.
Since, Keith and his wife Yui have taught numerous group cooking classes to high profile guests in the comfort of their own home creating a unique experience with family, friends and colleagues.
Keith and Yui have also implemented their own Thai Brand, Sublime Thai Cuisine and Product Line of food goods that are all fresh and distinct in the market place for you to enjoy.