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Chef Keith W. Pardue

Chef Keith W. Pardue


A native to the Panhandle, his family has been on the Gulf Coast since the 1960's, in the small town of Valparaiso, FL. Chef Pardue grew up with a very large family, all living in the same community, family dinners were a common occurrence throughout his childhood. His passion for cooking came from following his Grandmother and Mother around the kitchen at a young age. He was always under their feet when they would be cooking for their family. When spending time with his Father, Uncles, and Grandfather, Keith developed a love for hunting and fishing. Especially fishing in the Gulf of Mexico and area bayous. Chef Keith started his Culinary Journey in Pensacola, FL after high school. Traveling to multiple areas of the United States over the last 21 years learning multiple Cuisines.

"Home is the Gulf Coast; I grew up here and there is no other place I would want to be. I believe food is about community, and having the upmost respect for the people who work hard to provide us with exceptional products for everyone to enjoy."

Chef Keith eventually ended up back in his Hometown at The AAA Four Diamond Henderson Beach Resort and Spa where he flourished and developed his technique under the guidance of Chef Brendan Davey. Chef Pardue was a Lead Cook when Davey joined the team and in time moved to Chef De Partie, Banquet Sous Chef, then eventually Sous Chef. Chef Pardue also was a part of the team under Chef Dan Vargo at Forbes Recognized, AAA Four Diamond Award winning Seagar's Steak House located in The Sandestin Hilton Resort.

Prior to finding a home at Alice's Coastal Cuisine Chef Pardue was a part of Word of Mouth Restaurant Group under Chef Todd Misener, based out of South Walton County 30A. Chef Pardue's favorite style of cooking consists of Deep South Gulf Coast Cuisine. Chef Pardue takes a lot of pride in locating some of the freshest local ingredients from local farms and markets to bring his culinary creativity to your plates.

"To me, cooking is home, it is a feeling that you get when everyone you love comes together to enjoy what we all love. The best times of my life have been spent sitting around a dinner table with my family enjoying the fruits of nature. It was expressed to me through my mentor that it is our job to empower, push, and pass the torch to young culinarians throughout our career."

No stranger to fresh vegetables and herbs as Chef Pardue is very active in maintaining his own family's garden. He has been growing fresh herbs and vegetables seasonally since his childhood with his mother and using them to cook at home.

Chef Pardue brings a very unique style to anywhere he works. He is in love with the culture of learning and teaching every day in the kitchen. Chef Pardue feels that there is always something you can learn when it comes to food and the fact that there is no ceiling to what can be created with the proper ingredients.

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