Keto Like a Chef

“Chef Jason Raffin doesn’t disappoint with Keto Like a Chef. The visual brilliance of this book is masterfully equaled by the introspective and dynamic perspective that Raffin shares. The recipes invite curiosity and are so very well guided. Those who follow a ketogenic diet will thank Raffin for this magnum opus bringing them into a multicolored array of possible flavors, preparations, and exciting ingredients. The expanded bounty within creates a book fit for all food enthusiasts and culinary professionals regardless of diet. Hats off to Chef Jason Raffin for this timeless creation.” —Matthew Dolan, executive chef at 25 Lusk and author of Simply Fish

“Whether you’re new to the keto diet or you just really enjoy delicious restaurant-quality food, this is the cookbook for you. The recipes are thoughtful and gorgeously executed, and they reflect Chef Jason’s time in the Hawaiian Islands as well as his wide range of gastronomic techniques and knowledge. His passion for healthful living and bold flavors is present on every page and will inspire you to cultivate your own well-being and culinary skills.” —Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant

“Since you have to keep tabs on your macros, especially carbs, keto can feel limiting. But the vibrant recipes in Keto Like a Chef prove that you don’t have to feel like you’re missing a thing. I love Chef Jason’s creative plays on classics, like the Zucchini Carbonara with squash noodles and crispy prosciutto. And even though I’m not on a keto diet, I can’t wait to try the tea-scented Humble Berry Cobbler.” —Karla Walsh, lifestyle writer

“Books like this are what make me think about food in a completely different way. Jason’s take on keto-friendly food is definitely one for the collection—and something I can utilize equally behind the line or on my days off!” —Ron McKinlay, executive chef, Canoe Restaurant

Jason Raffin is a longtime chef and restaurateur. Having graduated from the Culinary Institute of America Greystone, Raffin was mentored by Matthew Dolan of 25 Lusk before co-opening the popular Scotland Yard. He went on to lead the culinary teams at Finn Town Tavern and Comstock Saloon before moving to Maui in 2020. There, he founded the nonprofit Chef Collective for Covid to fund local farms, empower regional chefs, and feed vulnerable communities. Meanwhile, he has continued to work as the executive chef consultant for San Francisco restaurants such as Mission Street Burgers and Curio, as well as being the owner and executive chef at Ali’i Chefs & Catering. In the wake of the Maui fires of 2023, he has organized and is running the Maui Fire Chef Collective to feed those in need. He lives and works on Maui.