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The Chefs at Wolferts Roost


Billy Keegan, Executive Chef

In an Italian Restaurant in Troy, NY, Billy Keegan discovered his love for cooking. Almost twenty years later, he heads up the kitchen for the oldest and most distinguished country club in the Capital Region.

After graduating from Schenectady County Community College in 1992 with a degree in Culinary Arts, Billy came to work at Wolferts Roost. He began as a line cook, and was promoted to Banquet Chef in 1997. In 2001, due to his exceptional performance, he was promoted to Sous Chef, then to Executive Chef in December of 2005.  Chef Keegan's creative blend of American and Country Club Cuisine exceeds expectations.

To contact the Executive Chef, call the Clubhouse at (518) 449-3223 x114 or
click here

Casey Martin, Sous Chef

Since he was 15 years old, Casey Martin has been in the restaurant business. He was a waiter and cook at the Red Hook Country Club in Red Hook, NY for three years. Casey held a similar position for two years at Schneller’s Restaurant. However, working in both the dining room and the kitchen, it was clear to Casey where he wanted to be.

When it came time to decide on a career, there was no doubt that Casey wanted to become a chef. He enrolled at the Culinary Institute of America, receiving a degree in Culinary Arts. His college externship was at New World Home Cooking in Woodstock, NY. Upon completing his education in March 2002, he was hired by New World as a cook. About a year later, he came to work as a line cook at Wolferts Roost. In January of 2006 he was promoted to Sous Chef.

WOLFERTS ROOST COUNTRY CLUB | 120 Van Rensselaer Boulevard - Albany NY 12204 - (518) 449-3223

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