About Bistro 70

 
It was in the mid 90’s that I discovered the world of culinary arts. 
While working at Bass Lake Taverne, in Chardon as a line cook, I decided
to pursue a career in the restaurant business.  Leaving behind a
childhood dream of becoming a dentist and taking over my fathers
practice.  I soon realized I shared a passion and talent for the field
and enrolled at the prestigious Culinary Institute of America, in Hyde
Park, New York. During my time at the CIA, I completed an externship
under fellow CIA graduate Chef Paul Mattison of “The Summerhouse” in
Sarasota Florida.  After graduating in the top 5% of my class with high
honors in 1998 from the CIA, I accepted a Sous Chef position at Madison
Country Club spending several years putting my knowledge to work and
developing my skills.  In 2001 I transitioned to downtown Cleveland
and accepted a position with the industry leading “Levy Restaurant
Group” at Jacobs Field.  Because of my strong leadership and culinary
skills I was awarded several accolades during my time as the Sous Chef
of the premium dining facilities at Jacobs Field.  I continued to build
my culinary knowledge along with my management skills which would soon
pay off. In 2004 after three seasons downtown, I wanted to move a little
closer to home before opening my own restaurant.  After much searching,
I found a home for my Bistro. A two story brick building located at 70
N. Saint Clair in the county seat of Historic Downtown Painesville.   I
currently reside in Painesville Township with my wife Leslie and two
beautiful daughters. ~ Keith Koenig Chef/Owner

 

  
Through my vision Bistro70 has been very committed to the local
community and support of local charities, churches, schools &
community services.  Some of these include L.E.A.F. Lake & Geauga
County, Lake County YMCA, Lake Hospital Systems, Lake County Historical
Society, March of Dimes along with many other organizations in N.E.
Ohio.