Chef Biography
Keith Scheible grew up in Cuyahoga Falls, Ohio in the 1960s and ‘70s, then attended The Culinary Institute receiving an A.O.S. degree in 1986. After apprenticing at the River Station Restaurant in Poughkeepsie, New York, he became the sous chef at the China Grill in New York City. In 1995, he moved to Antigua in the West Indies to become executive sous chef at the Jumby Bay Island Resort, and in 1996 he moved across island to the St. James Club as executive chef.
In 1998, Great Chefs caught up with him to tape several segments of Great Chefs of the Caribbean at the St. James Club, for The Discovery Channel. Chef Scheible has since moved on to Casino’s Austria AG in Europe.
Recipes
Barbuda Langouste Risotto with Sun-dried Tomatoes and Beet and Curry Oils
Serving: 2 Print Barbuda Langouste Risotto with Sun-dried Tomatoes and Beet and Curry Oils By Great Chefs October 9, 2015 Creamy risotto flavored with langouste and tomato is sparked with colorful bits of spinach chiffonade. Prawns, shrimp, or lobster could also be used to flavor the risotto. Ingredients Beet Oil Beet juice – 1/2 cup […]
Curried Conch and Plantain Ravioli with Mango and Papaya Coulis
Serving: 4 Print Curried Conch and Plantain Ravioli with Mango and Papaya Coulis By Great Chefs September 17, 2015 These lovely large ravioli are filled with curried conch with just a touch of hot pepper. They are served with mango and papaya coulis, and a warm wine sauce. Conch is hard to find outside of […]