Mark Keiser started with The Indigo Road Restaurant Group in 2014 as a line cook at Oak Steakhouse and was promoted to sous chef in May of 2015. Keiser was recently promoted to Chef de Cusine at Oak Steakhouse. Keiser earned an associate degree of applied science and culinary arts in 2005 from Johnson and Wales University in Charleston where he graduated Magna Cum Laude and was a memeber of the Silver Key Honor Society and Delta Epsilon Chi (DECA). Keiser's positive outlook, mental toughness and dedication to the culinary industry make him an invaluable member of the Oak Steakhouse team.
Submitted to CRBJ Biz Wire
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