Keith Lucas

Executive Chef

215-496-2662 ext. 119

klucas@mannapa.org

As executive chef of MANNA, Keith is responsible for the production of more than 65,000 meals a month and for managing volunteers in the production of 2,400 meals daily. Additionally, Lucas oversees online purchasing and is responsible for the creation and updating of recipes used in daily production of MANNA meals.

Prior to coming to MANNA as a sous chef in 1999, Lucas honed his craft in a variety of Philadelphia kitchens including Mirabell’s and The Hilton Hotel. He was known as a team player who worked his way up through sheer determination. Lucas later served as a pastry chef for La Maison del Rio and La Maison del Notre in San Antonio, Texas. Most recently, he spent a ten-year term as the Head of Special Functions and the Hi-tech Cook/Chill Unit for Pennsylvania Hospital.

FUN FACTS/PERSONAL: In his spare time, Lucas enjoys marathon cycling and mountain biking. He also has an identical twin who occasionally volunteers for special events. He is one of 11 children raised by a single parent in North Philadelphia. A brother nine years his senior was the individual who originally inspired and trained Lucas in the art of cooking.