Chef Keith Swiryn

iron grillI have always had a hunger for food. I graduated from Le Cordon Bleu Culinary Institute San Francisco in 2004.  I had the pleasure to mold my craft and hone my skills while working under some great chefs throughout the Sacramento area.  I worked under Chef Daniel Origel from Roxy Restaurant and Chef Michael Powers from The Village Bistro and The Terrace.

In 2010, I planned a cross-country culinary adventure with my wife and we visited 20 states. The trip was amazing and I recommend it to everyone before you have kids.  We stopped in places like Charleston, Charlotte, New Orleans, Texas and New York.  We loved touring and experiencing the cultures and food of our great diverse country.

In 2010, I began working as a cook at Iron.  I worked very hard and was offered the Head Chef position.  The one thing I have learned along the way is that time makes everything taste better.  I hope you come visit us soon and I look forward to having you taste the love we put in our food.