A Covington native, Chef Keith Frentz has spent his life pursuing a passion for food, hospitality, and the culinary traditions of Louisiana. From an early age, he dreamed of one day owning a restaurant where exceptional food and genuine hospitality would come together to create memorable experiences for guests.

Keith graduated from the prestigious Johnson & Wales University with a degree in Culinary Arts before beginning his professional career in New Orleans. He honed his skills at the legendary Brennan’s Restaurant on Royal Street, where he served as Sous Chef and developed a deep appreciation for classic techniques, seasonal ingredients, and the importance of teamwork in the kitchen.

In the wake of Hurricane Katrina, Keith and his wife, Nealy, saw an opportunity to turn their dream into reality. In January 2006, they opened LOLA in downtown Covington, Louisiana. What began as a leap of faith has grown into one of the Northshore’s most beloved restaurants. Housed in the city’s historic train depot, with the kitchen located inside an authentic train caboose, LOLA has become known for its simple Southern fare, warm hospitality, and commitment to supporting local farmers and seafood suppliers.

Throughout his career, Keith has received numerous honors alongside Nealy, including being named one of Louisiana Cookin’ magazine’s “Chefs to Watch” in 2009. In 2012, the couple won the Louisiana Seafood Cook-Off, earning the titles of King and Queen of Louisiana Seafood and the opportunity to represent the state at the Great American Seafood Cook-Off, where Louisiana finished second overall.

Keith’s culinary career has taken him from the Kentucky Derby to the Aspen Food & Wine Classic, allowing him to showcase the flavors and traditions of Louisiana on a national stage. Yet his greatest pride remains serving the community he calls home.

Outside the kitchen, Keith is deeply committed to giving back through local charities and nonprofit organizations and has long supported St. Paul’s School through its annual Jazz ’n Roll fundraiser. More than twenty years after opening LOLA, Keith continues to lead with humility, creativity, and a passion for bringing people together around the table.

His philosophy is simple: use great ingredients, support local producers, and create food that makes people feel at home.