Specialty Room Chef Keith Cody is responsible for the food and beverage creations served at the Café at Harrah’s Resort Southern California – the award-winning 24-hour dining establishment. He brings 30 years of professional cooking and kitchen management experience to this role and has a consistent record of achievement in his field. Keith joined Harrah’s Resort Southern California as a member of its opening team in 2002. He has filled many culinary roles, including Sous Chef for the grand opening of the Buffet in 2002 and Chef/Manager of the Corner Grill and Employee Dining Room. Keith’s work led to his being named the Property Chairman’s Award Winner for Superior Internal Service in 2009. Keith’s introduction to the world of culinary arts actually began in 1982 in the United States Marine Corps and he was able to achieve a position of chief cook prior to discharge. Following his discharge in 1991, he accepted the position of Chief Cook at Integrity Management, where he supervised food preparation for up to 4,000 patrons at each meal. In 1996, Cody moved on to Gentleman’s Choice Steakhouse as Sous Chef, a position he held until 1999, when he moved on to Pala Casino as Sous Chef. In 2001, he accepted the position of Lead Line Cook at Welk Resorts, which he held until joining the culinary team at Harrah’s Resort Southern California Casino & Resort.