Keith was born in Wilmington, Delaware (with a brief stint in Luxembourg, Europe), Chef Keith Fuller began his culinary career at the age of 15 in Ohio. After 5 years of working the stoves in his hometown of Hudson, Keith moved to Dayton where he worked in the kitchen of critically acclaimed and DiRoNA award winning L'Auberge Restaurant. After that Keith moved to Philadelphia where he joined the team at Jake’s Restaurant. Keith spent six years at the 4-star restaurant in Manayunk, where they were continually honored as one of the top dining destinations in the city, as well as having the "Best Brunch" and "Best Crabcakes" as recognized by Philadelphia Magazine. Chef Keith was hired in 2005 to be the opening Executive Sous Chef of Six Penn Kitchen, where he took over as Executive chef in 2008. To follow his dreams, Keith left his much loved position to open Root 174.
Patrick "Thetic" Bollinger was born in Pittsburgh, and attended Shaler High School. He has traveled the world playing music, but still considers Pittsburgh to be home. He is an activist and a drummer in the band Anti-Flag. Through his music and travel he has been exposed to many foods, cities, and cultures. Pat has been a vegetarian since the age of eighteen but his experiences have influenced his decision to become vegan for the past seven years. Pat believes activism starts with oneself. Pat took this belief and thought, "if it is possible to have great food that is locally produced and sustainable, with vegan options, then we should do everything possible to create that and put it in my neighborhood!" Pat has always admired Keith's creativity, work ethic, and business philosophy. Keith and Pat thought Regent Square was the perfect location for their vision of community and adventurous and creative food. Pat is very proud of Keith, their staff, and everything that Root 174 has become.