Chef Tony Keely

February is for celebrating the people who matter most!

I’m booking custom five-course, in-home dinners throughout the month—designed around your tastes and cooked in your kitchen.

Perfect for an intimate evening, a gathering of your favorite couples, or bringing the gals together for a night worth celebrating.

A relaxed, elevated alternative to dining out.

Message me for availability.

Photo Credit: Amy Clifton Keely Photography

Only 2 Tomato Pies left — get them while they last! 🍅✨

Made with local heirloom tomatoes, basil cheese, and a housemade crust. Summer in a slice.

📞 Call or text 864.430.0384 to claim yours!

Make sure to save all your Pasta Scraps when making ravioli! You can re-roll them into a beautiful Marbled Sheet of pasta. Creative, resourceful, and zero waste—never throw away those trimmings!

2003 Commander's Palace Prep List and Station Set

Wrote and worked off this list every single day. Keep your head down, stay focused, and pump it out—day after day. One of the most intense and rewarding kitchens I've ever been in. Wouldn’t trade that experience for anything.

Always a good time!

Thanks to Chef Tony Keely for showing us how versatile peaches can be in the kitchen. He teaches us how to make pickled peach salsa, grilled peach salad AND peach ice cream with fresh blueberries and balsamic caramel @tony.keely #pickledpeachsalsa #grilledpeachsalad #peachicecream