Chris Keany, 38

Chief of Staff, Keany Produce & Gourmet, Landover, MD

June 12, 2026 | 3 min to read

SHORT BIO

Hometown: Alexandria, VA
Hobbies: Exercising, Weight training, Cardio, Coaching youth sports
Family/Community: Married, 2 children and expecting another, Former Volunteer EMS/Firefighter
Motto in life: Fight in the shade.

As the second generation of a produce business, Keany grew up in the produce industry, working overnight shifts on the docks alongside his father and uncles, rolling hand trucks and learning the business from the ground up. That early exposure provided him with the opportunity to work in just about every department. He officially joined the company full-time 14 years ago as a day shift shipping supervisor, where he strengthened his operational foundation and completed the Keany Executive Leadership Development Program.

In 2015, he became general manager of Emerald Isle, and had the opportunity to lead the opening of the company’s Richmond facility — its first expansion beyond its core market. In that experience, he helped pilot and establish the operational framework that has since served as the standard for the company’s now nine-warehouse network, shaping how it scales and operates today.

In 2019, he moved into sales as an account executive in the DMV market and then into an emerging accounts manager role, where he was honored to be selected for Produce Alliance’s Next Generation of Produce Executives and serve on the Wholesale Distributor Board for United Fresh (now IFPA). Since 2022, he has served as chief of staff for the Keany Family of Companies, including Keany Produce & Gourmet, Limehouse Produce, and Ward’s Produce, where he has played a key role in aligning strategy and operations across the organization.

In 2026, he is stepping into the role of president, where he will bring both legacy knowledge and fresh leadership to the company.

Q: What do you wish you knew when you first started your career?

I wish I fully appreciated how important those early, hands-on roles would be. At the time, it’s tough work, but it gives you a foundation you can’t replicate any other way. Understanding every part of the business and respecting each role makes you a better leader down the line.

Q: What accomplishment are you most proud of in your career?

Opening the Richmond facility. It was our first step into a new market and required everything we had — long hours, problem-solving, and a lot of teamwork. It was a defining moment for both the company and my career.

Q: What do you think drives growth the most in the industry?

I think it starts with foodservice. As chefs and operators continue to raise expectations, it pushes all of us to improve — whether that’s through better products, stronger service, or more efficient processes.

Q: Where do you think growth happens the most?

Sales, marketing, and technology all play a big role. Sales is about never getting comfortable and continuing to build relationships. Marketing helps tell your story and build your brand, especially in new markets. And technology gives you an edge in an industry that hasn’t always been quick to adopt it.

Q: What advice would you give someone new to the produce industry?

Buckle up — it’s a fast-paced, ever-changing environment. You’re dealing with perishable products and constant customer interaction, so no two days are the same. My biggest advice is to start at the ground level and build your foundation. You can’t skip those steps if you want to be successful long-term.