CONCEPTS

Keeler Hospitality Group has been creating fun, inviting and memorable dining concepts around the country for nearly five decades. In that time, the company, founded by the late Paul Keeler and Judy, his wife of 46 years, has grown to include a multitude of concepts that each offer a uniquely comprehensive dining experience for every guest.

Liberty Station American Tavern and Smokehouse — Scottsdale’s answer to mouthwatering slow-smoked BBQ, Liberty Station American Tavern and Smokehouse, with two locations in Scottsdale, Arizona and one in Madison, Wisconsin uses slow-smoking techniques with woods such as oak and pecan to impart delicate flavors into various meats from brisket to chicken. Liberty Station’s menu reaches well beyond barbeque to include a vast array of shared plates, burgers and other hearty sandwiches and signature mains including fish and seafood. Guests can also enjoy the freshest local produce and ingredients available, as well as gluten-free and vegetarian features. The restaurant’s vibrant bar program cranks out innovative as well as classic cocktails and a rotating menu of seasonal drink specials.

Keeler’s Neighborhood Steakhouse — brings approachable fine dining to the Carefree area. The expansive restaurant nestled in Carefree’s Historic Spanish Village boasts patio seating, a full dining room, private dining, bar seating and a rooftop patio terrace where guests can often enjoy live music as they watch the sun set over the valley. Diners can enjoy steakhouse fare without Scottsdale steakhouse prices — including choices such as Certified Angus Beef steaks, the freshest seafood available, chicken and American comfort food specialties like Prime Top Sirloin Baseball Cut, Diver Scallops, Seafood Pasta and the beloved PK Burger.

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Poppy’s Office — Coming soon to north Scottdale, Poppy’s Office will be a speakeasy that pays tribute to the late Paul Keeler. Paul and his son Matt Keeler had once brainstormed what they could develop in an empty space next door to their north Scottsdale Liberty Station location and after Paul’s passing, the concept came to Matt in a dream. Poppy’s Office will serve as a place for guests to honor and remember Paul as well as to create new memories with the Keeler family and team. The concept is designed to replicate Paul’s former office and will feature “Poppy-isms” at every turn. The speakeasy will feature upscale craft cocktails in an inviting atmosphere. Poppy’s Office is set to open in summer of 2023.

Spencer’s for Steaks & Chops — Spencer’s for Steaks and Chops of Omaha offers prime steaks, lamb chops, pork chops, veal chops, fresh seafood, pastas, as well as an array of fresh, homemade desserts. We invite you to experience “Prime” beef pure and simple. Spencer’s is so much more than just great steaks. If you prefer the sea to the plains, try one of our jet fresh seafood entrees. We feature succulent cold water lobster, fresh pan seared Scottish Salmon, jumbo New Bedford Sea Scallops and Ahi Tuna seared rare. 

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SERVICES

  • Unparalleled Hospitality

  • Original and Unique Dining Concepts

  • Fresh Menus and Bar Programs

  • Excellent Team Members

  • Unmatched Customer Service

ABOUT

Founded and operated by Paul and Judy Keeler, Keeler Hospitality Group strives for excellence in every experience. Building a team of professional staff that is dedicated to creating memorable dining opportunities for guests time and again, Keeler Hospitality Group focuses on excellent customer service, unique and enticing menus, innovative bar programs and inviting atmospheres in each of its concepts. Keeler Hospitality Group believes that every guest should be treated like family and the Keeler family invites guests to become a part of theirs.

TEAM

Judy Keeler

Owner

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Matt Keeler

CEO, Owner of Keeler Hospitality Group

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Ryan Keeler

Director of Staff, Owner

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ANTHONY APOLINAR​

Executive Chef

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Monica Teligades

Director of Operations, Liberty Station

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Adam Downey

Beverage Director

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Steven Lewis

General Manager, Keeler’s Neighborhood Steakhouse

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Sonia Pahl

General Manager, Liberty Station DC Ranch

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Jacob Parish

Executive Chef

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Matthew Joseph Weir

General Manager, Liberty Station Madison

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Glenn Wheeler

Executive Chef, Spencer’s for Steaks and Chops

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Heather Mueller

General Manager, Spencer’s for Steaks and Chops

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Address:
19550 N. Grayhawk Dr. #1068
Scottsdale, AZ 85255


Judy Keeler
Owner

The matriarch of the Keeler family, Judy Keeler has spent 48 years in the hospitality industry — 46 of those married to Paul Keeler. Throughout those years, the Keelers opened and operated restaurants together across the country before “retiring” in Arizona, which ultimately equated to opening their current footprint of restaurants in the state with their three children including two Liberty Station American Tavern and Smokehouse locations (plus one in Madison, WI), Keeler’s Neighborhood Steakhouse and the soon-to-be Poppy’s Office, a tribute to the beloved Paul who passed in 2021.

Judy takes great pride in her ownership role and places deep emphasis on the guest experience through excellent customer service. With the belief that everyone that walks through their doors should feel like a member of their family, Judy ensures each guest is treated as such from their very first visit to any Keeler’s establishment. In Judy’s eyes, interacting with first-time guests and regulars as well as hiring incredible team members that elevate the family feel of each restaurant are vital to the success of the Keeler brand.

Family is an essential theme as much inside the restaurants as outside, where Judy enjoys spending time with longtime friends and her adult children (all of whom are also part of business). She is also heavily involved in the lives of her five granddaughters, who bring her joy every day.

Matt Keeler
CEO

Matt Keeler’s hospitality roots run deep. Growing up in Massachusetts, he learned much about the industry firsthand as his parents Paul and Judy owned and operated multiple restaurants. In 1999, he graduated from the University of New Hampshire with a degree in business administration, concentrating in marketing and finance. From there, he moved to Scottsdale, Arizona where he began a 13-year career with Hilton Hotels Corporation. During his experience with Hilton, he focused on the development and operation of signature restaurants around the country and held varied positions from general manager to director of food and beverage.

In 2012, Keeler officially joined his father and KHG as general manager of Market Street Kitchen in Scottsdale. Today, his current role as CEO entails pretty much everything — but he greatly misses working side by side with his father, who he says left a big hole in the hearts of the entire family and company, but also big shoes to fill.

“Not only did I lose my father, I also lost my mentor and business partner,” says Keeler, whose role has evolved from director of operations to CEO and includes all the responsibilities that PK had handled so eloquently — and that Matt Keeler embraces with enthusiasm. “Fortunately, because I worked so closely with PK over the years, I have been able to step into my new role fairly seamlessly — especially with the help of my brother and mom taking on more,” he says.

Building meaningful relationships with guests and team members while continuing the growth of the restaurant company and the restaurant family is top priority for Keeler and is also his favorite part of the role.

He adds that from the very first moment a new guest walks through the door of any of their restaurants, he aims to turn them into a “regular.” He does this by helping to create a true hospitality experience where guests feel as comfortable at any KHG restaurant as they would walking into one of their friend’s or family’s homes.

Beyond being a proud member of the Keeler family and business, Keeler is a proud girl dad! He and his wife of 15 years have three daughters — Scarlet, 13, Sadie, 10 and Sophia, 7 — as well as two “girl” dogs Sydney and Shiloh. A Boston sports fanatic, Keeler admits “we watch a lot of sports in our house!” However, spending time with family is by far his favorite pastime, whether they are eating, traveling or simply hanging out together.

Ryan Keeler
Director of Staff/Part Owner

Ryan Keeler joined the family business in May of 2020 when he began helping with to-go operations out of the Liberty Station Terravita location. As restaurants re-opened post COVID-mandated closures, he moved into the role of director of operations, then as part owner and director of staff.

Keeler initially entered the world of hospitality back in 2000, when he started bussing, serving and bartending. He moved into management in 2004 and has worked with prestigious companies such as Fairmont and Four Seasons Hotels. He has also had the opportunity to do corporate training with the Michael Mina Restaurant Group.

Keeler thrives on creating a work environment for the company’s team members that is approachable and fair, with a very strong focus on being family oriented.

“Our staff has been loyal for years because of the leadership the company has provided,” he says. “This trickles down to providing amazing guest experiences. Guest and staff relationships are at the heart and soul of this company.”

Keeler is intent on creating a genuine dining experience for each guest, which he believes can really separate one restaurant from another.

“We have so many loyal customers at each restaurant and it’s because of our leaders, team members and our amazing food, he says. “When you have that combination, guests really feel a sense of being more than just a patron.”

Even when away from the business, food and beverage drive his passions. A day off is certain to include dining out in some way and spending time with his fur baby Cali — and all things Boston sports will always be a part of his life.

Anthony Apolinar
Executive Chef

With experience working in many high-volume restaurants, Chef Anthony Apolinar has been with KHG for more than six years. In his role, he handles anything and everything that has to do with back of house operations including coaching, team building and creative development of menus and food, wine dinners and other special events. Apolinar especially enjoys the ability he has within the company to create, develop and teach all day. He aims to ensure every guest enjoys their experience so they will come back as often as possible. When not in the kitchen, Chef enjoys spending time with his eight-year-old son Bash, two Frenchies Roscoe and Lola and “shooting fishing, off roading and anything fast enough to do something stupid in.”

Monica Teligades
Director of Operations, Liberty Station

Monica Teligades has been with KHG since 2015, when she began as a hostess and eventually was promoted to front of house manager. In her current role, she does a little bit of everything to ensure the restaurants run smoothly as well as to maintain continuous improvement and further develop best practices that drive sales and profit. In every aspect of this role, she aims to promote, work and act in a manner consistent with the mission of KHG. Teligades has a passion for promoting a positive culture that directly impacts and enhances the guest experience.

“My goal is to always make guests feel welcome and evoke a special emotion by exceeding guests’ expectations,” she says.

The Australian-born Teligades, who moved to the U.S. more than 25 years ago, is happily married and a proud mom of three boys aged 25, 21 and 15. Her hobbies include fishing, working and potato farming.

Adam Downey
Beverage Director

With more than a decade’s worth of experience in the food and beverage industry, including luxury brands like Four Seasons, Fairmont and The Breakers, from the big island of Hawaii to Palm Beach, Florida, Adam Downey has a passion for all things bar related. Throughout his career, he has developed the skills to run a successful beverage program and make a finely crafted cocktail.

In his current position, he manages the floor at Keeler’s Hospitality Group’s three Arizona locations, ensuring company standards are met and guest expectations are exceeded. He enjoys creating a positive work environment for staff and focusing on how he makes employees feel, which translates to even greater guest service.

Downey loves leading and organizing staff trainings on new cocktails, spirits and rollouts, creating craft cocktails for seasonal rollouts and hosting spirit pairing dinners, specialty cocktail pairing dinners and Tiki nights at the various KHG restaurants. He is excited to be on the ground floor of the upcoming speakeasy, Poppy’s Office.

Downey says, “My goal is always to create an environment where our guests can come to escape from their day to day and simply kick back and enjoy our amazing food, drinks and true hospitality. I am a big believer in people remembering how you make them feel rather than what you do and I approach every day at KHG with that mentality.”

In his spare time, Downey spends time with his family (he is the youngest of six siblings!) and enjoys golf and Ju jitsu, lounging by the pool and grilling out.

Steven Lewis
General Manager, Keeler’s Neighborhood Steakhouse

Steven Lewis has been with KHG since October 2021, but he brings with him three decades of experience across three states, where he has bartended, managed and operated as a partner primarily in upscale dining steakhouse and seafood concepts. Responsible for leading and managing Keeler’s Neighborhood Steakhouse, Lewis enjoys positively impacting the experience, and the lives, of both the restaurant’sguests and their team members.

“To be successful in the restaurant business, I believe you must have a genuine ‘servant’s heart,’” he says.“My passion is to train, develop and positively impact our team, so our employees will in turn provide a level of service that makes our guests feel special, relevant and cared for.”

He adds: “People will forget what you say, people will forget what you do — but they will always remember how you made them feel.”

In his free time, Lewis enjoys spending time with this three dogs who are his “kids.” He is passionate about health, working out and fixing things.

Sonia Pahl
General Manager, Liberty Station DC Ranch

Sonia Pahl brings more than 20 years of industry experience to her role. As general manager of Liberty Station DC Ranch, her daily tasks including overseeing everyday operations, supervising team members, maintaining safety and food quality standards, keeping guests happy and efficiently dealing with any issues, working closely with the director of operations to maintain standards in all areas. She appreciates when guests comment on how friendly and accommodating the team is, knowing this is a result of a positive culture and teamwork.

“It gives me the ultimate sense of pride and satisfaction,” she says, adding, “By creating a friendly, positive atmosphere and excellent quality of service and food, guests have a memorable experience and want to come back. By exceeding expectations, we continue guest relationships and welcome them into ‘our home.’”

In her spare time, the Australian-born Pahl enjoys life in Arizona with her partner and their sassy black cat Lily. “Music is a big part of our lives as well as the San Francisco Giants baseball,” she says.

One of her favorite things about being with KHG is working with her sister Monica Teligades, director of operations for Liberty Station, her oldest nephew Tait and her “extended family” of the Keelers and the entire KHG team.

Jacob Parish
Executive Chef

Jacob Parish’s culinary career began in at Grouper & Chips in Naples, Florida when he was just 15 years old. By the age of 18, he had risen to the ranks of chef for the restaurant’s second location. By 21, he was working in fine dining restaurants, where he says he really began to learn about food and how to express creativity through it. Parish then took his education on the road, where he worked in the restaurant industry in Colorado, Arizona, Vermont, back to Florida, Wisconsin and then finally back to Arizona where he accepted his current role at Liberty Station. He loves that the team there is multi-versed and always jumps in wherever needed. He loves to smoke meat, fulfill ordering, employee delegation, cooking, monitoring labor and food costs… and as much as he creates fires, he is skilled at putting them out — a necessity in the fast-paced culinary world!

Being creative with food and the unexpected challenges of each day keep Parish engaged in his career. He aims to provide guests with an amazing dining experience that cannot be achieved anywhere else. In his free time, Parish enjoys fishing, camping, woodworking and teaching his kids new things (such as cooking!). He can also be found enjoying a Liberty Station Brisket Quesadilla, on or off the clock!

Matthew Joseph Weir
General Manager, Liberty Station Madison

Since joining KHG in 2018, Matthew Joseph Weir has held many roles at many of the company’s establishments including server, bartender and general manager at Liberty Station Terravita (formerly Market Street Kitchen), floor manager at Liberty Station Terravita and DC Ranch, assistant general manager at Keeler’s Neighborhood Steakhouse and finally general manager at Liberty Station Madison. Most of Weir’s professional background lies in process engineering, welding and fabrication. However, he enjoys the positive aspects of the food and beverage industry — especially with the right team. He aims to tackle his role with leadership, integrity and hospitality and enjoys creating and maintaining a winning culture, which takes constant effort.
“But seeing the result of a team that is proud of their restaurant and the work they do there is very rewarding and probably my favorite aspect of my current role,” he says. “To quote our founder PK, I always strive to ‘exceed our guests’ escalating expectations.’ Doing a good job is just not good enough. I aim to make every guest experience the best one they have had.”
Weir and his wife Erin welcomed their first son Jackson in June of 2022. They enjoy “showing off Jackie Boy” and spending time outside with their golden retriever, Hank Williams. Weir also loves spending time in his shop woodworking.

Glenn Wheeler
Executive Chef, Spencer’s for Steaks and Chops

Chef Glenn Wheeler has been part of the Omaha restaurant scene since 1994, manning the kitchens of some of the area’s best restaurants including Maxine’s, Omaha Prime and his namesake Wheeler’s. He even had the opportunity to cook for President George W. Bush, not once, but twice.

Wheeler has been the executive chef of KHG’s Spencer’s for Steaks and Chops in Omaha since 2010. In his role, he enjoys supporting many local farmers and growers.

Chef Wheeler is active in many charitable organizations and lends his hand in many ways to helping the community. He is also three-time “Taste of Elegance” winner for the Nebraska Pork Producers. Chef Wheeler was the former President of the Omaha Restaurant Association and in 2015 was inducted into the Omaha Hospitality Hall of Fame. Under Chef Wheeler’s leadership, Spencer’s For Steaks and Chops was awarded Steakhouse of the Year for Certified Angus Beef Brands in 2021. Chef Wheeler is always learning and enjoys traveling to keep up on the very latest in the culinary world.

 

Heather Mueller
General Manager, Spencer’s for Steaks and Chops

Heather Mueller’s 14-year-long career with KHG began in 2009 when she took the role of a hostess at Spencer’s for Steaks and Chops. She quickly moved into roles of room service attendant and dining room assistant, server, restaurant supervisor and beverage manager before ultimately becoming general manager in 2022. As general manager, she enjoys communicating with guests, new and returning.

“Since I have been here for a period of time, I have been able to build relationships with our guests. It is always great to see a reservation with a name that I know or a guest that walks in who might be in Omaha traveling for work and being able to recognize them and have a small conversation with them,” she says.“I think that one of the best parts is that since I started as a hostess and worked my way to this position I am in now, is that opportunity and growth are very possible within the Keeler Hospitality Group.”

Mueller wants everyone who walks into the restaurant to have the complete Spencer’s experience, whether they stop in for just a drink or the complete dining experience. In order to give that experience, she always remembers the wise words of Paul Keeler: “Yes. What is the question?”  

When not at work, she loves spending time with her husband and their two-year-old daughter, reading and traveling.