Keith LaBonte, Molecular Mixologist / Proprietor of the Four Lounge in swanky uptown neighborhood of Dallas, TX, is one of the most unique cocktail innovators in the country today. He is a food enthusiast and has had a strong passion in Molecular mixology for over 20 years. Starting from his hometown of Boston, MA, with a stop in New York, Keith’s eye for detail in spirits and mixology has enabled him to bring his talents to his permanent home in Dallas, Texas.

   Keith’s career started at the early age of 14, working in the food industry in the back of the house in the kitchen learning from great chefs and culinary professionals. His drive and passion moved him up to the front of the house in working all aspects of the industry. At the age of 22 he began his career in management with a special attention to all aspects of the bar, and finally, at the young age of 24, Keith became the youngest Food & Beverage Manager for the Westin Hotel in the Boston area. There his love for food and wine blossomed and began experimenting with how wine and spirits paired with flavors and spices. There at the Westin, he controlled the main restaurant, two lounges, their nightclub, and all aspects of operations within their food & beverage program, going above and beyond. By his late 20’s, Keith was now Director of Operations of The Rack, the biggest concept of all time in Boston, which was featured on the Food network, E! Entertainment channel, and hosted the All Star party for the NHL and their Commissioner. In Boston he had a quest for knowledge all aspects of Molecular Mixology.

 Molecular Mixology –“A term that stands for as a special practice of creating cocktails using the analysis and techniques found in science and what the earth has produced to understand and experiment with cocktail ingredients on the molecular level. The purpose is to manipulate states of matter to create new flavors, feels, textures, aromas and visuals by way of protein foams, powders, gelatins and a technique known as brûlée or  caramelizing  that enhances the drink and make the drinker's experience more interesting.” –Keith Thomas LaBonte

 In better terms meaning the world of fusion and how spirits react to fresh fruits, spices and organic herbs.  Over the 20 years of experimenting he has mastered the “Dolli” Combining Fresh fruit, the proper timing of fermentation of the spirit and his pulping technique has made his “Doli” an all time favorite.

In 2004, he decided to make the big move to Dallas where it’s the Hospitality capital of the world. There he was recruited and joined 4.5 star rated Trece Mexican Kitchen & Tequila Lounge in Dallas for the opening as their Beverage Manager. There he was groomed to pay every attention to detail and anticipate the guest expectations. Keith knew that if you could dine and get the most incredible experience from first class service and the most amazing food, why couldn’t it be done when it comes to having cocktails in a lounge setting? He knew that later in life he wanted a place that would serve only the best cocktails, with the freshest ingredients and having the guest leave with most exciting experience. 

In 2006 he started his own consulting company working with other restaurants writing their food and beverage programs. As a consultant, he was able to work with chefs from the orient and chefs that specialized in Santa Fe cooking styles. He combined the flavors and ingredients into his incredible cocktail sauces. In 2008 he first joined up with his friends as the Master Mixologist at Four where he developed a beverage program like no other. 2009 he became a partner in the business and just recently in 2010 he has bought out his partners completely and making Four Lounge the most unique cocktail venue in Dallas.