Meet the Passionate Team Behind Carmel Indiana Fine Dining

His love for cooking began at a young age in his grandmother's kitchen, where he watched his mom and grandma prepare meals that brought people together. His grandmother, a soul food master with a legendary barbecue sauce, inspired Keith to see food as more than sustenance—it was joy, tradition, and connection.

Though he first pursued other endeavors, Keith's calling eventually brought him to Second Helpings' culinary training program, which led him straight to the Renaissance, where he has flourished ever since. From prep cook to banquet chef and beyond, Keith has worn many hats in our kitchen, leaving his mark on every role. Today, he's celebrated for his signature sugar cream pies—a sweet nod to Indiana's state dessert and a guest favorite.

Outside of the kitchen, Keith treasures time with his wife and their bulldog. You may even spot him in a commercial or two, as his personality shines just as brightly on screen as it does at the Renaissance.

His journey began at the Sheraton Keystone, where he quickly stood out as a skilled lead cook. Driven by a desire to grow and refine his craft, he later joined Mitchell's Fish Market, working under Executive Chef Greg Tobin. There, he sharpened his culinary skills, gained valuable leadership experience, and deepened his knowledge of high-level kitchen operations.

Prior to joining our team, Chef Candido owned and operated a family restaurant in the heart of Broad Ripple. His commitment to quality, creativity, and warm hospitality earned him a devoted local following and established the restaurant as a true neighborhood favorite.

Today, Chef Candido brings nearly two decades of culinary expertise to our property. He blends technical skill with a strong focus on guest experience and is passionate about mentoring the next generation of culinary professionals. For him, great food is not just about taste—it's about creating meaningful, memorable experiences.

Outside the kitchen, Chef Candido finds inspiration in life's simple pleasures: camping, backyard cookouts, and spending cherished time with his family.

He honed his craft with Maggiano's before joining the opening teams at Di Pescara and Saranello's, where his passion for hospitality and innovation continued to grow. From there, he went on to open more than 20 restaurants nationwide, mastering the art of creating spaces where people come together to connect over food and drink.

Williams' expertise extends beyond operations—he has designed wine lists, crafted inventive cocktails, and elevated beverage programs at some of the nation's top dining destinations, including Ruth's Chris Steak House at Ironworks. His approach is rooted in creativity and culture, blending global flavors with local inspiration to create experiences that feel both refined and welcoming.

In 2023, he brought his talents to the Renaissance Indianapolis North Hotel, helping reimagine the mixology and wine program at Grille 39. Here, his passion for innovation and storytelling shines through in every glass, whether it's a thoughtfully paired wine or a signature cocktail designed to surprise and delight.

When he's not behind the bar, Williams is likely enjoying tacos, traveling, or spending time with family—always drawing inspiration from the moments that bring people together. At Grille 39, his goal is simple: to craft drinks and experiences that guests will remember long after their visit.

Throughout his career, Henry has reached impressive milestones, including guiding the Renaissance to the top of TripAdvisor's ranking, amassing hundreds of glowing reviews.

Outside the restaurant, Henry is deeply devoted to his community. He generously donates his time to local organizations like the American Legion and actively supports those in need by donating clothing to children and food to nursing homes.

When he's not leading his team or giving back, Henry cherishes spending quality moments with his wife and their three dogs. His favorite dishes include Italian cuisine, seafood, and a perfectly cooked steak.