Tia Keenan Talks About How She Became The Queen of Cheese


By- Mike Miranti

Tia Keenan like any great Queen has a multitude of titles including Published Author, Wall Street Journal Contributor, Fromager, Restauranteur, Consultant, Mother, and many more.

In 2001 after leaving her career in publishing, she began working as a server at Tribeca Grill. It was (and still is) an incredibly hot and successful restaurant owned by Robert DeNiro and NYC Hospitality Titan Drew Nieporent. All servers were expected to know the ins and outs of the cheese cart, but none of the staff knew it the way Tia did. Tia started working at Fleur de Sel at began ordering from Murray’s Cheese. She took her knowledge with her to other restaurants in NYC until she became the Opening Chef Fromager at The Modern, Danny Meyer’s Fine Dining restaurant inside the Museum of Modern Art.

Tia had dreams bigger than working for Danny and opened up her own cheese-centric restaurant, Cassellula on 52nd between 9th and 10th. She eventually moved on to consulting and helping restauranteurs open up their own restaurants including Murray’s Cheese with their Cheese Bar concept. After having a child she took a step back from restaurants and began her career as a writer. She has written The Art of The Cheese Plate, Chevre (Short Stack), and Melt, Stretch, and Sizzle: The Art of Cooking Cheese


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