Keith Wallace is the new chef at Caffé Athena.
DAILY SPECIALS
Wallace is in charge of creating the downtown restaurant’s daily specials — a different entree and soup each day. “We’re trying to attract a more diverse crowd and palette. I like to put a different spin on traditional dishes and make the presentation appealing.” Dishes include stuffed bell peppers, egg plant parmigiana, beef Stroganoff and a seafood dish every Friday. Caffé Athena also does catering and recently catered the Florida Theatre’s piano competition. “I made spinach filo, pecan encrusted chicken and salmon canapes. I like catering because it gives us a chance to go out into the community and to market ourselves to a greater audience.”
HOME COOKING
His occupation hasn’t ruined his taste for preparing meals for his family. “At home it is easy. It only takes me 45 minutes to make something and I have no guidelines to follow. My family gets to eat a variety of things.”
CAREER CHANGES
Wallace had decided on a career in criminal justice. He was in his senior year at the University of North Florida, having completed two years at FCCJ, when he decided to follow his passion. “I was 24 credit hours away from graduating, and I ended up full circle and back at FCCJ to go through the culinary arts program.”
BEGINNINGS
Wallace took a job at the Ramada Inn in Mandarin as a way to put himself through school.In the 15 years he was there, he learned under many chefs, as each one brought his own unique style to the hotel’s restaurant. “I picked up a lot of things. Many of the chefs had worked in the military, where they cooked with a purpose. They had an old-world cooking style, everything was from scratch. I was an understudy.” This was also when he discovered his passion for cooking. Wallace has worked at Winterbourne Café and Catering, River City Brewery and the Orange Park Country Club, where he was executive chef.
CULINARY CHEMISTRY
Wallace said he and Caffé Athena owner Christy Morgan have a great working relationship. “It’s necessary to have this culinary chemistry with the owner of the establishment.”
“He is amazing. I let him have free reign,” said Morgan. The two met through a mutual acquaintance, and Morgan says, it was “pure luck” that brought them together.
AWARD WINNING RECIPE
Wallace is a member of the American Culinary Foundation, which sponsored a cookbook called “Greater Jacksonville Award Winning Recipes.” His chicken maderia en croute is featured in the book.
A NATURAL
Wallace recently found out that his grandparents also worked in the food industry. “My mother just told me. It makes sense because sometimes when I’m making a dish, the ideas just come to me, without me ever having to consult a cook book or recipe. Now, I know how I can get it right. It is in my blood. I’ve always felt blessed.”
WHEN EATING OUT
BECOMES A CHORE
Like many chefs and restaurateurs, Wallace finds that he can be highly critical when eating out. “It is almost like working. I tend to go by myself because I’ll spend the whole time breaking the meal down. It isn’t pleasurable for my wife.”
WHEN HE ISN’T IN THE KITCHEN
Wallace is constantly taking on new projects at home. He recently completed extensive remodeling in his mother’s home. “It is kind of like being a chef, you have similar skills, the vision and you can’t be afraid to take risks.” He also attends services at Trinity Baptist Church and First Baptist Church.
SPORTS FAN
Wallace enjoys sports. “It’s primarily football, basketball and baseball. I’m programmed for sports. I fall asleep with scores running through my head and wake up with a menu in mind.” His oldest son plays basketball at Raines High School, and Wallace can always be found in the cheering section. Wallace has another son and a stepdaughter with his wife, Loretta.
THE FUTURE
Wallace says owning a restaurant one day is a dream, but he isn’t in a hurry. “It’s every chef’s goal, but I’d rather wait until I’m past the age of 45. I want to get a feel for all the palettes of Jacksonville first. I’m going to be patient and not go running towards it.”
— by Bailey White