Chef Keith Walsh attended culinary school in Overland Park, Kansas. He apprenticed underJames-Beard-award-winning chefs, Michael Smith and Debbie Gold at the four-star restaurant, American Restaurant, in Kansas City, Missouri. In 2002, Chef Walsh returned to Omaha to broaden his culinary experience, working for the past four years as a chef at Stokes Grill and Bar here in Omaha. Chef Walsh’s philosophy includes using seasonal foods to create dishes to please any palate. Chef Walsh’s passion for food and for cooking is evident when you hear him talk about his ideas and recipe creations.