C H R I S T I N E   K E F F
C H E F   O W N E R   F L Y I N G   F I S H

Christine Keff launched her culinary career with a two-year apprenticeship in New York’s renowned Four Seasons in 1978. Following her Four Seasons training, Keff worked in New York City for 10 years. She opened 3 restaurants, developing their concepts, menus and assisting in the full design and development of these unique operations. She was cited by New York Magazine for her innovative approach to regional cuisine and was featured in Bryan Miller’s New York Times column and in the New York Daily News.

From 1987 to 1988, Keff traveled extensively throughout the United States and Asia, spending time in Japan, Hong Kong, Singapore, Thailand and Indonesia before relocating to Seattle where she had a vision to combine her culinary travels with a passion for the fantastic products of Pacific Northwest.

In 1988, Keff was appointed Executive Chef at McCormick and Schmick’s, Seattle’s classic steak and seafood house, where she oversaw their seafood grill and designed their wine and food dinners. From 1992 to 1995, Keff served as Executive Chef of the prestigious Hunt Club restaurant located in Seattle’s renowned Sorrento Hotel.

Achieving a lifelong ambition, Chef Christine Keff opened Flying Fish in July of 1995. Located in the burgeoning Belltown neighborhood, Keff’s seafood bistro appeared in major publications across the country including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine. In March of 1999, Flying Fish received a 4-Star rating by the Seattle Post-Intelligencer, sharing this award with only one other restaurant in the city. Two months later, the James Beard Foundation recognized Keff as the Best Chef in the Pacific Northwest/Hawaii. In 2003, Keff was featured in a lengthy interview with National Public Radio, in addition to features on CNN’s On the Menu and the Food Network’s Dining Around. Her powerful relationships with regional fishermen, as well as her use of global spices and local ingredients to create signature dishes, continue to bring her national attention as Seattle’s seafood expert.

Keff’s professional memberships include Les Dames D’ Escoffier, International Association of Culinary Professionals, Women Chefs and Restaurateurs, The James Beard Foundation and The Food Alliance. When Keff is not attending meetings, speaking on seafood sustainability or representing the Pacific Northwest at national conferences as the area’s premier seafood expert, she is teaching cooking classes at Flying Fish. In addition, she regularly offers her time and talent to numerous fundraising groups that include the March of Dimes, Lifelong AIDS Alliance, Share Our Strength and the Women’s Funding Alliance.