Chef Daniel A. Keehner is a lecturing instructor in Baking a Pastry Arts at CIA’s New York campus. He teaches Restaurant Operations: Baking and Pastry at the American Bounty Restaurant, CIA’s student-run farm-to-table venue. Renowned for his ability to blend hands-on craftmanship with professional rigor, Keehner guides students in mastering both the artistry and operational precision essential in modern pastry production and restaurant service.
With nearly 30 years of professional experience, Keehner brings a wealth of industry insight to his teaching. Prior to joining CIA’s faculty, he served as director of culinary operations at Mah-Ze-Dahr Bakery in New York City, where he led product development, streamlined production systems, and trained teams to support the bakery’s growing retail and wholesale footprint.
His career also includes notable roles as executive pastry chef and partner at Underwest Donuts, executive pastry chef for Union Square Events, and pastry chef at acclaimed restaurants Morandi and Bar Blanc. Earlier in his career, he honed his skills as pastry sous chef at Wallse Restaurant and Café Sabarsky, both in New York City.
Keehner is a proud 1997 graduate of CIA, holding an associate degree in Baking and Pastry Arts. Outside the kitchen and classroom, he pursues a passion for combat sports, including Muay Thai, Jiu-Jitsu, and boxing. He likes to trout fish on weekends and cook with his family, especially his young son, who dreams of attending CIA and becoming a chef.