Compliments to the chef.

Executive Chef Keith Coughenour is the culinary mastermind behind the Duquesne Club kitchen, its creative vision, and its tireless pursuit of excellence.

Since joining the Duquesne Club in 1992, he has authored cookbooks and designed countless menus and recipes, giving the Club its signature reputation for some of the best cuisine in the country.

He was national team captain as the U.S. won more medals than any other participating country in the world’s most prestigious culinary competition – the Internationale Kochkunst Ausstellung IKA, or culinary Olympics.

He was judged the American Culinary Federation’s best chef in the Northeast and its top educator in Pittsburgh.

Prior to joining the Duquesne Club, Chef Coughenour was the sous chef at the Greenbrier Resort Hotel in White Sulphur Springs, West Virginia. He received a Bachelor of Science in business administration from Penn State University, and an associate degree from the Westmoreland County Community College ACF Apprenticeship Program.

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