Executive Chef - Keenan Brown was born and raised in Nichols, NY and when he was a child he actually rode his bicycle on what are now the grounds of Tioga Downs. With over 22 years of culinary experience Chef Brown has worked in the field of food and beverage at a variety of places including Line Cook and Kitchen Manager at Settler's Restaurant in Nichols, NY, Line Cook at the Wyalusing Hotel in Wyalusing, PA, and Kitchen Manager and Chef at the Pepper Shaker Family Restaurant in Towanda, PA. Keenan began his career at Tioga Downs, having been hired as a Line Cook when Tioga Downs reopened in 2006. Keenan was then promoted to Executive Chef in May of 2009.

Some of Chef Brown's culinary specialties are home style and comfort foods, including developing great and unique recipes for macaroni and cheese, meat loaf, barbecued ribs and pot roast. Chef Brown has always taken great pride in his food preparations and it is very important to him that his guests enjoy his cooking. Recently, Keenan completed a Chef's developmental class at the Culinary Institute of America in Hyde Park, NY.

When not working, Keenan enjoys relaxing with his girl friend, Kris, and children. He also plays the guitar and is an avid sports fan currently living in Montrose, PA.

Sous Chef - Michael Fontana During the summer of 2011, Michael Fontana joined the culinary team at Tioga Downs as Sous Chef. Chef Fontana was born and raised in Massapequa, Long Island, New York and has lived in Vestal, NY for the past 6 years.

Michael earned his culinary science degree at the Culinary Institute of America in Hyde Park, NY. Upon graduation at the CIA, Michael became Sous Chef for Manor East Caterers in Massapequa. Desiring to be an independent restaurant owner and operator, Michael opened Pequa Pie pizza restaurant and Michael Anthony Catering in Massapequa and operated these businesses for 10 years. After selling his businesses in Massapequa, Michael moved to Vestal New York and worked in the health care foodservice industry. For 6 years, Michael worked at Ideal Senior Living center in Endicott, New York and then became Executive Sous Chef at Good Shephard Village in Endwell, NY.

In addition to being a great cook, Chef Michael is an excellent ice carver, specializing in display ice sculptures. Michael enjoys working at Tioga Downs and has quickly made a positive impression among his staff and guests.

In his leisure time, Chef Michael enjoys being with his wife and children. Michael's interests include classic cars, baseball and classic 50's and 60's music.