Director of Culinary & Operations,
The Wild Thyme Company
A graduate of the prestigious New England Culinary Institute in Essex, Vermont and 2017 ICA Chef of the Year, Keith Lord's 30-year career has taken him from Roy's Kahana Bar and Grill in Maui, to working together with Chef Mark Franz of Farallon in San Francisco, and at the Lark Creek Inn with Chef Bradley Ogden in Marin County. From Pat Kuleto's Buffalo Grill in the Bay Area to reinventing 20th Century Fox Studio's food service program and special events, Lord continued to expand his taste for global cuisine. For a decade, Keith was the Corporate Chef of Festivities Catering & Special Events, TK&A Custom Catering, Simcha Kosher 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. He is on the board of the ICA's Culinary Council and this year was elected to the ICA's Board of Directors.
His role at The Wild Thyme Company has pushed the boundaries of his culinary background and knowledge of event operations. The Wild Thyme Company offers borderless cuisine, is a food driven catering company and a leader in the San Diego region.