Hours after Labor Day
Saturday and Sunday only 12:00-6:00
Market 21 is Open for Business
Executive Chef Larry Keck started out like one of his mentors Jacques Pepin working in restaurants at the early age of 14. Having been cooking in his mother’s kitchen since he was 8 years old it seemed the logical thing to do. Chef Larry opened Black Tie Events and Catering back in 1989, L Keck Consulting in 2000 (Restaurant re-vamp Consulting firm) and has been honing is craft ever since
Chef Larry has worked with a number of celebrity Chef’s, Chef Narsai David, Chef Jeremiah Towers, Chef Alice Waters and Chef Bradley Ogden and has traded secrets with the likes of Chef Thomas Keller, Chef Jacques Pepin, and Chef Alan Wong. Chef Larry has taken of the knowledge learned from these Chef’s to come up with his unique style of California cuisine with Asian, Latin and European fusion.
Over the past 20 years Chef Larry has also done consulting for a number of high end restaurants and hotels from Maui, Mexico, Columbia to San Francisco, it’s quite possible that you have seen his menu’s or had his food without even knowing it. Chef Larry has competed in a 45 local Iron Chef competitions and has won 40 of them. Chef Larry competed and won on the Food Network Shows "Guys Grocery Games" and Cutthroat Kitchen and was on “Man VS Child Chef Showdown and had a wonderful time doing the show. Chef Larry recently placed 6th out of 212 chefs in the country for the best Blended Burger for the James Beard Foundation’s competition, placed 2nd in the World Abalone Championships in Fort Bragg and also won the best egg roll in San Francisco in 2019. Chef Larry has taught at the Le Cordon Bleu in Pasadena as well as Treasure Island Job Corps Culinary Program. Chef Larry love’s creating new menus and is at home in the kitchen when it’s busy. His wife says that he works better when things seem to be on the verge of falling apart. “Chef Larry loves to put his all into his work and goes above and beyond to make his customers happy. Chef Larry looks forward to taking care of the members here at OPP and would love your feedback in order to better serve you.