The Culinary Powerhouse Behind Black Prong Bar & Grill
Where passion, precision, and creativity converge in Bronson, Florida
Tucked into the natural beauty of Levy County, the Black Prong Bar & Grill has become more than just a place to eat — it’s a destination. A haven for locals and travelers alike, the restaurant has quickly gained a devoted following for its bold flavors, elegant yet rustic charm, and an atmosphere that feels like home. But behind every great meal and unforgettable experience are the chefs who bring it all to life. Meet the trio responsible for making Black Prong a culinary gem — Founding Chef David Perlman, Consulting Chef Phillip Lowd, and Managing Chef Jordan Keeton. Together, they form the backbone of the Black Prong kitchen, each bringing a distinct flavor, history, and level of mastery to the table.
Founding Chef: David Perlman – A Culinary Visionary with Coast-to-Coast Influence
With over three decades of experience, Chef David Perlman is the seasoned force behind the inception of Black Prong Bar & Grill. Known for his trailblazing culinary ventures, David’s journey began on the East Coast and expanded across the country, leaving a legacy of innovative, farm-to-table dining experiences and critically acclaimed restaurants.
From 1993 to 1997, David made waves as a partner and executive chef of Amberjacks Coastal Grill in South Norwalk, Connecticut. Under his leadership, Amberjacks was not only a local favorite but earned a coveted spot in Zagat’s 1995 Restaurant Survey. His strategic acumen extended beyond the kitchen as he simultaneously worked as a consultant for an exclusive 40-seat waterfront restaurant in Rowayton, CT, refining its operational structure and culinary identity.
Driven by ambition and a love for new challenges, David headed to New York City and took the helm of The Commons Wine Bar and Restaurant on the Upper East Side. He reinvigorated the restaurant’s identity, redesigning the menu and branding strategy, which led to accolades from The New York Times, Zagat, and various local publications. His creativity in the kitchen and vision for unique dining experiences left a lasting impression on the competitive NYC food scene.
A move to the West Coast brought a new chapter with the opening of Moonfish on Bainbridge Island, Washington. This farm-to-table restaurant quickly became a destination dining spot for Seattle visitors and locals alike. Moonfish thrived under David’s leadership, known for fresh, seasonal ingredients and sophisticated presentations.
Not one to rest on his laurels, David returned to the East Coast to open OII, a fine dining restaurant in Beacon, New York. As both owner and executive chef, he oversaw the design and construction of the restaurant, developing a bold and experimental menu. In less than a year, OII received 4.5 stars from the Poughkeepsie Journal, a “very good” from The New York Times, Best of the Hudson Valley, and 4 stars from Hudson Valley Magazine.
Today, Chef David’s culinary vision and leadership are deeply embedded in Black Prong Bar & Grill, shaping a foundation built on quality, creativity, and a commitment to excellence. He first introduced his talents to the area through the beloved Galloping Gourmet food truck before launching the full-service Black Prong Bar & Grill, setting the tone for exceptional dining on the grounds of Black Prong.
Consulting Chef: Phillip Lowd – The Strategist of Taste
If precision, innovation, and strategic brilliance had a name, it would be Chef Phillip Lowd. Born and raised in South Florida and immersed in the culinary world from an early age, Phillip brings unmatched experience from working with some of the most prestigious luxury resorts and Michelin-starred restaurants across the country.
His impressive culinary journey includes tenures at Cheeca Lodge and Spa, the glamorous Waldorf Astoria Las Vegas, the iconic Lotte Palace New York, and the ultra-exclusive Bungalows of Key Largo. At each location, Phillip honed his skills in high-volume operations while maintaining world-class standards for presentation and service.
After years of success in these elite kitchens, Phillip launched his own consulting company, applying his in-depth knowledge to elevate new and existing culinary ventures. He has played a pivotal role in the successful openings of luxury restaurants and resort kitchens across the United States. Known for his meticulous attention to detail, Chef Phillip excels in every facet of the culinary business — from strategic planning and budgeting to menu engineering and team training.
His dedication to excellence extends beyond the kitchen. As a speaker and educator, Phillip shares his passion with aspiring chefs, emphasizing the importance of sourcing high-quality ingredients and staying ahead of emerging food trends. His leadership style is empowering and collaborative, ensuring that each team he works with can perform at their highest level.
Chef Phillip’s skill set reads like a culinary command center — menu development, wine program management, cost control, marketing strategy, vendor negotiation, and event execution are all second nature to him. At Black Prong, his consulting role ensures a seamless operation with a focus on innovation, guest satisfaction, and long-term growth. For over a year, Phillip has not only advised the team but also cooked alongside them, elevating the culinary standards and guest experience with his forward-thinking approach and attention to quality.
Managing Chef: Jordan Keeton – The Heart of Local Flavor
Chef Jordan Keeton brings authenticity, grit, and creative flair to Black Prong Bar & Grill. Born and raised in Bronson, Florida, Jordan’s connection to his hometown runs deep, and his culinary passion was sparked at a young age. After leaving his family’s log home business in 2010, he pursued his true calling at Johnson and Wales University in Miami, one of the nation’s top culinary schools.
Jordan’s education didn’t stop in the classroom. He embarked on a transformative internship at the luxury Sonnenalp Resort in southern Germany, where he was immersed in classic European technique and luxury hospitality — an experience that expanded his culinary worldview and appreciation for precision.
Upon returning to the U.S., Jordan joined the team at Louie’s Backyard in Key West, one of the city’s most celebrated restaurants. His talents quickly earned him the position of Executive Pastry Chef within a year, a role that broadened his skill set and allowed him to contribute to the restaurant’s innovative menu offerings. During his four years there, Jordan developed a holistic understanding of kitchen operations and honed his skills in flavor development, plating, and seasonal sourcing.
In 2013, Jordan co-founded Firefly Southern Kitchen in Key West’s Bahama Village. This ambitious venture became a cultural and culinary landmark, and it’s where he met his wife and partner, Shannon. Their shared love of hospitality led them back to Bronson in 2015, where they acquired and transformed the historic Seabreeze Restaurant on Cedar Key into 83 West. With a nod to the island’s geographic coordinates, 83 West offered inventive, coastal-inspired dishes in a relaxed waterfront setting.
Over the next nine years, 83 West became a cornerstone of the Cedar Key community, surviving four hurricanes and the pandemic with grace and perseverance. Unfortunately, Hurricane Helene brought devastating damage in 2023, temporarily closing the beloved restaurant. Still, Jordan is committed to restoring and reopening 83 West with a refreshed vision.
While 83 West undergoes renovation, Jordan is pouring his energy into Black Prong, where he continues to develop bold menus, experiment with evolving food trends, and cultivate a dynamic dining experience that reflects both his roots and his ambition. As the newest addition to the culinary team, Jordan brings a fresh perspective and renewed enthusiasm to the kitchen, ensuring that Black Prong’s flavors continue to evolve while honoring the community it serves.
A Recipe for Excellence
The combined expertise of Chefs David, Phillip, and Jordan creates something truly extraordinary at Black Prong Bar & Grill. Their diverse backgrounds — from the urban elegance of New York to the laid-back charm of coastal Florida — blend seamlessly into a menu and atmosphere that honors tradition while embracing innovation.
Whether you’re a local or a traveler looking for a one-of-a-kind dining experience, Black Prong invites you to enjoy the fruits of their passion and collaboration. Come dine with us Wednesday through Sunday, and taste the difference that three extraordinary chefs can make.
