Keith Norman
Advisor

Keith Norman, Advisor

As a veteran Marine and with 20 years in the culinary arts field, Keith Norman brings a sense of discipline and order to everything he does, both in the business world and in the culinary world.  

Chef Norman has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino. Chef Norman is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry.  

Chef Norman has worked his way up the culinary ladder at Las Vegas properties, including Bally’s, the Mirage, Treasure Island, Paris, Suncoast, and South Point hotels and casinos. He is a certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) certified food safety trainer, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food executive. Chef Norman has trained through the FDA (Food and Drug Administration) in the areas of foodborne illness investigation, agro-terrorism and food systems disasters. 

Chef Norman is also a member of the Casino Management Association, International Food Safety Council, Alliance of Black Culinarians, Nevada Food Safety Task Force, Stop Foodborne Illness, and is a member of FAACT's Board of Directors.