Keenan BrownExecutive 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.

Allan ChaseSous Chef - Allan Chase Tioga Downs Sous Chef Allan Chase was born in Coudersport, PA and from Whitesville, NY. Upon graduation from Whitesville Central School in Whitesville NY, Allan enrolled at Alfred State College, where he received an Associates Degree in Culinary Arts.

Allan has held managerial and culinary positions at Ponderosa in Wellsville NY, The Beef Haus in Wellsville, The Edgewood in Troy, PA and the Best Western Hotel in Sayre, PA. Allan started at Tioga Downs as a Lead Cook in 2009 and has worked his way up to Sous Chef.

A current resident of Elmira, NY, Allan is happily married with three children. When not creating delicious menu items for the County Fair Buffet and managing our team of cooks, Allan enjoys spending time with his family, going to movies and playing music.

Michael FontanaSous Chef - Michael Fontana Tioga Downs' Sous Chef Michael Fontana was born in Queens, NY and grew up in Massapequa, Long Island. In 1993 Michael graduated from the Culinary Institute of America, located in Hyde Park, NY, and then owned and operated his own pizzeria, Pequa Pies, in Massapequa NY for 12 years. After several years of maintaining his own business he moved to Vestal NY in 2006 to become a Sous Chef at Good Shepherd Village of Endwell for 5 years. He then began his career at Tioga Downs as a Sous Chef in July 2011 where his culinary areas of expertise are Italian-American cuisine and Ice Sculptures. Married with 9 children and 6 grandchildren, Mike's hobbies are following the NY Yankees, listening to doo wop music and classic cars. Tioga Downs is very fortunate to have Mike Fontana on the Food and Beverage Team.