Chef Keith began his career in a front-facing capacity, working for Sodexo on-site at Pfizer. His first restaurant job was at the Gramercy Park Hotel. Working alongside chefs in Danny Meyer’s Maialino, “Chef Keith” learned upscale methods and cooking that he still employs to this day.

Chef Keith then took his skills to the Dominick Hotel in SoHo. By the end of his tenure, he was the Executive Sous Chef.

From there it was to The Village Club at Lake Success and the Paramount Country Club, where he employed a more catered, hands-on approach to food. Subsequently, Chef Keith led the New York Marriott Marquis’ mass production kitchen, overseeing thousands of meals for events, restaurants, and gatherings.

The pandemic created an opportunity for Chef Keith to create a platform for at-home meal prep, preparing and delivering home-cooked meals across the Tri-State area. Meal preparation led to high-end parties and events, which created opportunities to work with Chef Diego Muñoz at POPULAR at the Public Hotel.

Chef Keith takes pride in building a team in a kitchen. He tests new culinary ideas, invites feedback from others and builds restaurant experiences for many happy customers. The dishes he makes today are a product of years of perfecting his craft.

Throughout his tenure, Chef Keith has won many accolades, including “The Big Apple Award,” the top prize for hotels in New York City.

He was raised with food as a center piece of his family and community and his love of food began with happy memories associated with his mother and family.

Chef Keith attended the New York Restaurant School, currently known as The Art Institute of New York City, graduating with a degree in Culinary Management and Hospitality. A Queens kid, he’s happy to be back in his home borough.

Chef Guo Wen (Sam) brings over 35 years of experience in Asian cuisine to Resorts World New York City. His culinary journey began in 1989 at a seafood restaurant in Shenzhen, China, where he discovered his passion for cooking and began honing his craft.

In 1993, he moved to New York City and worked as a sous chef at the renowned Golden Unicorn Restaurant in Chinatown, where he spent five years perfecting authentic Chinese dishes in a high-energy kitchen.

From 1999 to 2022, Chef Guo served as a sous chef at Paragon, a fine dining restaurant at Foxwoods Resort Casino in Connecticut. There, he curated menus, served VIP guests, and upheld exceptional culinary standards.

In 2022, he joined Resorts World Catskills as the Asian Specialty Chef before bringing his talents to Resorts World New York City, where he continues to elevate the dining experience with his deep knowledge of Asian flavors and techniques.