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Keaton Stearns, CEC

Executive Chef

Since 1997, Chef Keaton has been the Executive Chef for the Piper where he meticulously upholds its reputation for casual dining excellence. For over 15 years, he has set the standard for West Michigan lakeshore cuisine and his passion for food continues to grow and evolve. His careful selection of ingredients, unique flavor pairings and innovative cooking style set the stage for the perfectly prepared dishes found only at the Piper Restaurant. 

He constantly strives to improve on what was before and has built its success around a team of tight-knit young professionals, all of whom have a passion to provide the highest quality product for the Piper customer. 

Chef Keaton is a Certified Executive Chef and member of the American Culinary Federation, as well as the World Association of Chef's Societies. ChefK@PiperRestaurant.com.

Chef Keaton and his wife, Sandra, live on their horse farm in Fennville wine country where they breed and train their prized Morgan horses. Sandra is also a hard working professional, being a certified stenographic reporter, as well as working part time for the Ottawa County Sheriff's Department as a mounted deputy. Visit them and their herd at CircleKMorgans.com.

Matthew Kearby

Chef de Cuisine

Chef Matt first became interested in culinary arts when he was in high school and had to cook for himself, and discovered he really liked it. He enrolled in the Culinary Arts Program at Baker College and thoroughly enjoyed the education. His passion for cooking grew during his first few months of employment at The Piper in 2002. Since then, he has developed his love for cooking into a career under the instruction of Chef Keaton.  

Matt's exceptional work ethic and high skill level make his one of the up and coming young professional chefs on the Lake Michigan shoreline. His workmanship is inspirational and is a key factor for maintaining the Piper's high level of quality.

 Outside of work, Matt enjoys spending time with his wife, Liz, and friends playing disc golf, watching movies and reading. ChefMatt@PiperRestaurant.com.

Andrea Smith

Pastry Chef

Andrea Smith grew up in Hamburg, a small town just north of Ann Arbor with her dad.  She wanted to be a chef since she was little and finally decided to study baking and pastries exclusively.

She attended and enjoyed her classes at Schoolcraft College in Livonia, Michigan where she received her Baking and Pastry Arts Certificate. She was awarded the Michigan Merit Award  Scholarship and Schoolcraft Trustee Scholarship as well as being on the Dean's list. After graduating in 2007, she moved to Holland and joined The Piper staff.

At The Piper, Andrea was given the challenge of upgrading an already successful pastry program, and she has done just that. Her dedication to the pastry arts and strong commitment to the Piper is a model of perfection.

In her free time, she enjoys baking, snowboarding, rock climbing and her favorite pastime... eating. Andrea@PiperRestaurant.com.

Mitchell Bruischart

Sous Chef

Mitch earned his position after only 18 months at The Piper. He has been in the culinary field for 14 years, starting out washing dishes and moving up from there. Mitch attended Grand Rapids Community College and has worked in several restaurants in Grand Rapids before coming to the Piper, and we're thrilled to have him. His continuous support of the Piper staff in their work has helped us to reach new levels of consistency.

Some fun facts about Mitch is that he cooked a meal for Magic Johnson and worked with Arnold Schwarzenegger's personal chef for one year.

On his off time, Mitch likes to hunt, fish and camp. But most of all, he likes spending time with his family, especially his two daughters that take up most of his free time.