Quiet and reserved with impeccable manners and hospitable charm. That is how I would describe Keith Josefiak, the new Executive Chef of the Old Fort Pub. Not exactly the personality you would expect from a chef – least of all one who has rubbed shoulders with the likes of Celebrity Chefs Wolfgang Puck (Spago) and Jimmy Schmidt (The Rattlesnake Club). We met for coffee last week so I (and you) could g et to know the man taking the Old Fort Pub into 2006.

Maggie– “I’m going to assume you are not from Hilton Head.”
Keith– “Safe assumption. I’m originally from Michigan.”
Maggie– “At what age did you decide the culinary world was one you wanted to enter?”
Keith– “I was fourteen. Our neighbors in Michigan were a Spanish-American family and they owned a local Mexican restaurant. Just a mom & pop operation really, but I started working there one summer and I really enjoyed it. You could say that was “the beginning”.
Maggie– “Tell me about the journey. You have this epiphany that working with food inspires you…and then what?”
Keith– “From the Mexican restaurant I went on to work at the local Country Club. Our High School had a very aggressive food service class in my senior year. My classmates and I would make everything that was served in our cafeteria – from scratch. I think the school actually made money on the venture. They eventually discontinued the class, which to me was a shame. I guess it was a bit premature for its time.”
Maggie–“I wonder if your classmates realized that they had a future Four Diamond Chef making their lunch. I wish you’d been cooking in our cafeteria! Did you go to culinary school?”
Keith– “Yes. I am a “Class of 1982” CIA (Culinary Institute of America) graduate. I also attended the School for American Chefs at Beringer Vineyards. This seminar was by invitation only so I was honored to have been selected. We studied food and wine pairings which is quite important when it comes to creating a wine list and menu that compliment each other. In 1985 I became Jimmy Schmidt’s Corporate Chef for the various Rattlesnake Club locations. My job was to help in the creation and the philosophy of our menus. I traveled a lot and was very involved in the financial side as well – costing the menus out at each location.”
Maggie– “So how did you get to Hilton Head?”
Keith– “I met Randy Bednar while working for the Rattlesnake Club in Denver. He was the General Manager of the club at the time. We always talked about starting our own place but neither one of us really had the money for such a venture. Eventually our big dreams combined with family funds and we opened Starfire Bistro in 1995. We had a successful run for about 6 years. Starfire was definitely one of my greatest achievements.”
Maggie– “So who is your favorite chef?”
Keith– “Wolfgang Puck. I met him before he obtained “Celebrity Chef” status while working together at a “Meals on Wheels” charity event. He is very passionate about food and is truly a nice guy who understands people. Being famous hasn’t changed him at all. He’s always been a real down-to-earth guy.”
Maggie– “So what are your plans for the Old Fort Pub?”
Keith– “I’d like to make this restaurant less of a “destination” place and more of a “neighborhood hangout”. When my new spring menu comes out you’ll see a lower price point with a wider variety of items – with emphasis on Southern influences. I’ll also be working in some classic dishes with contemporary influences. I really love the clientele on this Island. The people who live here have traveled the world and are “foodies”, if you will. They appreciate fine cuisine.”
Maggie–“What do you consider the most challenging part of being a chef?
Keith– “Today’s chef wears many hats. Not only do you need to excel at cooking, you also need to know the numbers and be somewhat of an accountant. One of the most gratifying aspects of this job is being able to teach your staff new things. I’ve mentored about six students who I know will go on to do great things. It’s a great feeling to watch them succeed and know that, in some way, you helped them along the way.”
Maggie– “It’s your day off. Do you spend it in the kitchen, at a restaurant or ordering carry-out?”
Keith– “Definitely take-out.”
Maggie– “You are stranded on a deserted island. You can only eat three things for the rest of your life – what are they?”
Keith– “Roast Chicken, mashed potatoes, green beans.”
Maggie–“What are your resolutions for the New Year?
Keith– “I don’t believe in New Year’s resolutions. I think people set themselves up for failure by shooting for the moon and giving up by January 15th. You should have goals all year long. That being said- I think I might buy myself a bike this year.”