About Keep Left
Our Story
About Keep Left Restaurant Group
With over two decades of experience envisioning, creating, and managing dynamic restaurant brands from coast to coast, Keep Left Restaurant Group is built on a foundation of culinary excellence, innovative design, and operational expertise.
At the helm are four industry powerhouses:
- Chef Stephen Coe, an award-winning culinary master and the reigning World Bacon Champion, 5-time Chopped Champion, and Beat Bobby Flay winner. His visionary approach to food has earned him national recognition and a reputation for pushing the boundaries of culinary creativity.
- Davide Crusoe, a seasoned restaurateur whose extensive background spans dozens of restaurant openings, renovations, and ground-up builds. From construction and licensing to branding, launching, and daily operations, Crusoe has played a key role in shaping successful hospitality concepts across the country. He has helped develop award-winning properties such as Envoy Boston, Lay Low Honolulu, and The Wit Chicago, just to name a few.
- Anna Crusoe, Beverage Director, a hospitality professional with nearly a decade of restaurant and bar experience. From her early career in Boston to managing high-volume resort bars at some of the premier ski destinations in the Northeast, Crusoe’s expertise in cocktail program development, beverage management, and guest experience ensures that every Keep Left concept delivers not only exceptional drinks but also unforgettable hospitality.
- Kolleen Cannon, a hospitality leader with two decades of industry experience spanning country club management, luxury hospitality, and high-level sales and marketing. Most recently, she led the sales and marketing efforts for some of the largest resorts in the Virgin Islands, bringing a deep understanding of hospitality operations, guest engagement, and revenue growth strategies to Keep Left.
Keep Left has partnered with world-class hospitality brands including Marriott, Hilton, AC Hotels, and Autograph Collection by Marriott, as well as independent operators, to bring innovative dining experiences to life. In addition to working with established hotel groups, Keep Left also owns and operates a collection of distinctive restaurant and bar concepts, including Rum Hut, 1756 Grotto, 40 Strand, and St. Croix Cellars.
With the December 2024 opening of Rum Hut, the Keep Left team has officially begun their journey in the Caribbean, expanding their footprint beyond the mainland. Already, they have established three unique concepts in St. Croix, reinforcing their commitment to crafting exceptional dining and hospitality experiences. Always seeking the next opportunity, Keep Left is actively exploring new ventures—whether through management partnerships or strategic acquisitions—that align with their core philosophy: Honest People, Hardworking, Humble for Profit.
With a leadership team boasting decades of expertise across culinary, beverage, operations, and hospitality marketing, Keep Left is setting the standard for restaurant ownership and management. More than just a hospitality group, Keep Left is a movement—driven by passion, integrity, and an unwavering commitment to excellence.