Londonderry on the Tred Avon is proud to announce that Brendan Keegan, Jr. has joined the community as its new Chef. With more than 30 years of restaurant experience and two decades on Maryland’s Eastern Shore, Keegan brings a passion for excellence and a hands-on approach to Londonderry’s signature dining program.
“Enjoying great meals together is a cherished part of life at Londonderry,” said Christine Harrington, CEO. “Brendan’s fine dining background, attention to detail, and creativity make him a perfect fit for our community. We’re thrilled to have him leading our talented kitchen team and continuing to elevate the dining experience for our residents.”
Keegan’s culinary journey began after graduating from L’Academie de Cuisine in Gaithersburg, Md., and includes time at some of the most respected kitchens in the region — including 1789 and Kinkead’s American Brasserie in Washington, D.C. — before taking his talents to New York City, where he worked at Prune under Chef Gabrielle Hamilton, a James Beard Award–winning chef and author.
Keegan started at Prune the day before September 11, 2001, and spent three years there under Hamilton’s mentorship. “When I met Gabrielle, I knew how to cook,” said Keegan. “She helped me become more. Her influence continues to shape how I think about food and how I lead a kitchen.” The two remain in touch to this day — Keegan even attended the James Beard Awards as Hamilton’s guest.
Following his time in New York, Keegan returned to the Eastern Shore, where he owned and operated two beloved Easton restaurants — 208 Talbot and Brasserie Brightwell — both known for their creativity, refinement, and commitment to local ingredients. Most recently, he led the retail operations at Captain’s Ketch Seafood in Easton, improving methods, procedures, and prepared foods while mentoring a small team.
Returning to Easton and joining Londonderry marks a new chapter for Keegan, one that blends his love of cooking with a focus on balance and community.
“At this point in my career, I was looking for a position that would let me do what I love while also being more present for my family,” said Keegan. “At Londonderry, I get to create healthful, balanced, and flavorful meals for 187 residents every day — it’s an exciting challenge and a wonderful opportunity to be part of something special.”
Unlike restaurant service, Londonderry’s kitchen operates on a larger scale, serving multiple seatings each day in a banquet-style format. Keegan sees this as an opportunity to combine precision and efficiency with the creativity and care of a fine dining experience.
Known for his hands-on leadership, Keegan is deeply committed to using the highest quality ingredients and methods, with a keen eye for presentation and consistency. His approach emphasizes fresh, seasonal ingredients and well-balanced menus that reflect both resident preferences and modern culinary trends.
“Every meal is a chance to make someone’s day a little better,” said Keegan. “That’s what drives me in the kitchen — exceeding expectations with every plate.”
About Londonderry on the Tred Avon
Londonderry on the Tred Avon is a vibrant, independent living cooperative community for adults ages 62+ that promotes wellness of mind and body. Londonderry offers a variety of housing options from convenient apartments to spacious cottages among 29 acres, including 1500 feet of waterfront shoreline. For more information, visit www.londonderrytredavon.com.
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