Erik Waldkirch Joined Bar Keough as Executive Chef

The veteran local chef assumed his new role at the Cooper Street establishment in September 2026.

Updated on Oct. 14, 2026 in Food and Drink

Gouache-painted illustration of a chef's knife and fresh garden herbs on a wooden cutting board, evoking a professional culinary environment. — Chef Erik Waldkirch has assumed the role of executive chef at Memphis dining establishment Bar Keough as of September 2026. AI Illustration. Upload story photo >

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Does a change in executive chef make you more likely to visit a local restaurant?

Erik Waldkirch began his tenure as the executive chef at Bar Keough in September 2026. He brings two decades of experience to the Memphis restaurant located at 247 Cooper Street.

Why it matters

Waldkirch joins the team to oversee culinary operations at the venue, collaborating closely with management and staff on menu development. His appointment marks a significant transition for the local dining spot.

The new executive chef at Bar Keough is 54 years old and has been a resident of Memphis for 24 years. The restaurant operates its kitchen at 247 Cooper Street.

The players

Erik Waldkirch

He is the new executive chef at Bar Keough who previously led the kitchen at The Half Shell and operated his own catering business called Maximillian's.

Colleen Couch

She serves as a bartender and cook at the restaurant and hosts the bi-weekly Mixtape Mondays event.

Chris Hawkins

He serves as the manager at Bar Keough and collaborates with the culinary team on menu development.

The details

Waldkirch works alongside manager Chris Hawkins and Colleen Couch, who serves as both a bartender and a cook, to craft the restaurant menu. Couch also curates menu items tied to musical themes for the recurring Mixtape Mondays event.

Erik Waldkirch moved to Memphis 24 years ago.
The chef began his position at Bar Keough in September 2026.

Industry Dynamics

This move highlights the ongoing circulation of culinary talent within the competitive Memphis hospitality sector. It follows a pattern of established local chefs moving between venues to influence the city's diverse dining landscape.

Patrons can expect to see new menu items reflected in the kitchen's creative collaboration with the bar staff. Those attending Mixtape Mondays will continue to see themed dishes specifically paired with the music.

The takeaway

Customers interested in local culinary trends should watch how the collaboration between experienced kitchen leadership and bar-side curation evolves. New menus are often updated to align with the specific bi-weekly themes established at the bar.