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.