How he got into the food business. Through Stan Bromley, who, until his retirement in 2005, was considered one of the best general managers in the industry. Bromley took a five-year-old Keane under his wing when he was at the Hyatt Regency Dearborn.
Hardest job. "When I was at Cornell, I had to spend one summer working the front of the house at the Four Seasons in Washington, DC. It just wasn't for me. But I never made more money in my life. One day, when I was at the concierge desk, I was smelling the flowers and a guy gave me $100. A Saudi Arabian prince had checked in and they were tipping everyone. So I got $100 just for smelling the flowers."
Biggest influences. Gray Kunz ("for flavors and sheer cooking—when I'm trying to find a flavor, I ask what would Chef Kunz have done?") and Traci Des Jardins, chef/co-owner of Jardinière in San Francisco.