Keil Moshier

Executive Chef at Chateau Grand Traverse

With more than 36 years of culinary experience, Chef Keil Moshier brings a foundation in classical French technique and a deep appreciation for Northern Michigan ingredients to Chateau Grand Traverse. A graduate of the New England Culinary Institute, his career has included time at New Orleans' renowned Windsor Court Hotel before leading kitchens at some of Grand Rapids and Traverse City's most respected hospitality destinations, including the Bowery, The Bob and Amical.

Today, Chef Keil oversees the winery's culinary program, creating thoughtful, wine-driven menus that showcase the flavors of the region and elevate the guest experience. His approach blends technical precision with a passion for hospitality, resulting in dishes designed to complement and enhance every pour.

Where to see Keil