Tia Keenan is a Chef Fromager based in New York City whose pioneering restaurant-based cheese programs are recognized for helping reimagine the cheese course. She began working with cheese in 2003 at the now-shuttered, Michelin-starred, Fleur de Sel. From there she ran the cheese program for Danny Meyer’s The Modern, at the Museum of Modern Art – also a Michelin-starred restaurant.
With the goal of moving her cheese program into a more casual setting, Keenan opened a small cheese and wine bar named Casellula in Manhattan’s Theatre District in 2006. It was there that her work combining an international selection of cheeses and house-made condiments was celebrated for shifting the boundaries of what a cheese plate could be.
In 2009 Keenan parted ways with Casellula and became a full-time consultant, working on a broad range of projects including Disney’s Downtown Orlando and Murray’s Cheese Bar. While Keenan’s work sometimes leads her to food spaces beyond the cheese world, her work in cheese continues to flourish and remains a touchstone in the industry. Keenan’s work has been praised in various media outlets, including Food & Wine, The New York Times, and The Food Network.
Keenan is currently working on a book about cheese plates and condiments, to be published by Rizzoli in the Fall 2016.
Read my 2015 Q&A with Tia here.
My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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