|Counterpoint Executive Chef Fred Keller|
Roughly six years after Counterpoint opened doors on the hill, the restaurant is ushering in a new chapter with the addition of accomplished Chef Fred Keller (no relation to Thomas Keller, though that lineage certainly wouldn’t hurt) who has launched a new menu at abundant in dynamic fall additions.
A native of New Orleans, Keller relocated to San Diego at a young age. While his family took a strong interest in the art of cooking, it wasn’t until he accepted a position at Coronado’s Bistro d’ Asia that he got his first real taste of the restaurant industry. After graduating from Coronado High School, Keller packed his bags and moved to New York to attend the Culinary Institute of America in Hyde Park.
After fine-tuning his culinary acumen, Keller accepted an externship at the oldest restaurant in Auckland, New Zealand. From there, it was time for new horizons in the states at Napa Valley’s (now-closed) Michelin-starred restaurant, Martini House. After honing his craft and training under numerous well-respected chefs, Keller took to the seas of the Caribbean as a private chef on a yacht. Ready to come back to the US but not quite wanting to settle back in San Diego, Keller then moved to the culinary hotbed of Chicago where he began working at the highly acclaimed Roka Akor before moving back to San Diego to join the team at Counterpoint.
|Pan seared yellowtail|
Counterpoint is 830 25th Street in Golden Hill. For more information, visit counterpointsd.com.