Catersource and Event Solutions Conference & Tradeshow | Session Scheduler | Keith Lord

Session Scheduler

View, browse and sort the 2017 Catersource sessions by package type, track, and format. With the CS2017 session scheduler, you can build your education schedule in advance, share it with your team, and access it during the show by exporting your selections.

PLEASE NOTE: Using this schedule builder is for convenience only and does not register you or guarantee a seat in the sessions. Pre-registation through the registration system is required for Workshops and optional events, but all other sessions are first come, first served onsite.

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  • Keith LordDirector of Culinary OperationsThe Wild Thyme Company

    Keith A. Lord is the Director of Operations & Culinary at The Wild Thyme Company in San Diego, CA. He is a graduate of the prestigious New England Culinary Institute in Essex Vermont. His twenty five year career has taken him from Roy's Kahana Bar and Grill in Maui, Hawaii to working together with Chef Mark Franz of Farallon in San Francisco, at the Lark Creek Inn. From Pat Kuleto's Buffalo Grill to 20th Century Fox reinventing the Studio's food service program and Special Events. At the posh Linq Restaurant|Lounge in Beverly Hills, Lord continued to expand his taste for "global cuisine". For the past decade, Keith was the Corporate Chef of Festivities Catering & Special Events, TK&A Custom Catering and The Picnic People in San Diego California, helping the growth of an already established leader in the Catering field. This led him to become involved with both Catersource and the ICA to speak, teach and cook at their respective conferences Catersource, and The Art of Catering Food. Lord has worked alongside some of the worlds most renowned Chefs such as Gordon Ramsay in Chelsea, London, Partick O'Connell at the Inn at Little Washington in Virginia and most recently with Matthew Orlando of Amass & NOMA in Copenhagen.

    "My style has come about by linking my French Canadian background with my love for Japanese cuisine, Coastal French, Regional American & Northern African flavors together with the accessibility to San Diego farmed produce, local seafood & exotic spices, and my style is as diverse and rich in flavors as those of my influences. I have access to amazing ingredients used to balance menus of rich, seasoned foods with a selection of light, purest, yet highly inventive, dishes."

    What I want to eat right now: Chicken Tikka Masala…do you have some?
    I started cooking when: I was five… you know, French Canadian and hungry.
    What I want to be when I grow up: Guitar player in the Foo Fighters.
    What I did that was a once in a lifetime: Working with my friends at Culinary Capers in Vancouver BC during the 2010 Winter Olympics, what an amazing experience that was!
    Why I'm a foodie: You know that Thai place in the back of the Churchill Arms Pub in Notting Hill, London? I do, and I'll take you there.