Keith McMahon

Keith McMahon of Commodore Events agreed that despite his company's continued interest in bringing a dining yacht to Benicia, neighbors' opposition and legal issued put the plan on the rocks.

"It seemed some of the progressive thinkers were in favor of it, but there was a well-organized group of homeowners in the marina area, and they felt that the traffic was too much disruption in their life," he said."It's something we'd like to do, but logistically we're kind of stalled."

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McMahon says that, even with Giuliani's hands tied, the plan is not without hope.He says that, with a little work and with continuing discussions with other city officials, Benicia could breathe some life back into the project.

"If we could get a little stronger reception to do it, we could try it again," he said.

Fleet Captain Keith McMahon, our Vice-President/ Food Service & Executive Chef, joined us in 1992.He helped open some twelve Black Angus Restaurants, which gave him an uncanny knack of selecting, seasoning, and cooking prime rib.Keith's department serves up filet mignon, lobster Thermidor, or poached salmon just as easily.Preparing appetizers, entrees, and desserts for over 100,000 guests annually is an amazing accomplishment.Keith is a gentle Pisces.
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Keith had a career with Hilton, until Austin attracted him to our company.
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Event Planner Jacki Nolen, like Keith, is a gentle but extremely active Pisces who enjoys hiking, running, and all water sports.She was born and grew up in Riverside, CA. On the artistic side, she enjoys sculpting while her two daughters echo her claim of being a great cook (great cooking is an art, too!).

Event Planner Lisa Kallen, another aloof Virgo, was born in Sacramento, studied English Literature at Stanford for three years before transferring to and graduating from Rutgers University in New Jersey.With a sister in Umbria, Italy, she admits to loving all things Italian.Next to her three children and Italian anything, her next love is cross word puzzles.

Keith McMahon is our vice-president of Food Service, joining us in 1992.He helped open some twelve Black Angus Restaurants, which gave him an uncanny knack of selecting, seasoning, and cooking prime rib.Keith's department serves up filet Mignon, lobster Thermidor, or poached salmon just as easily.Preparing appetizers, entrees, and desserts for 100, 000 guests annually is no picnic.

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Austin had a career with Hilton, until Keith attracted him to our industry.

Keith McMahon is our vice-president of Food Service , joining us in 1992.He helped open some twelve Black Angus Restaurants , which gave him an uncanny knack of selecting , seasoning , and cooking prime rib.Keith's department serves up filet Mignon , lobster Thermidor , or poached salmon just as easily.Preparing appetizers , entrees , and desserts for 100 , 000 guests annually is no picnic.

Austin DeSouza is Keith's chief assistant.
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Austin had a career with Hilton , until Keith attracted him to our industry.