The Keeter Center is an award-winning lodge, restaurant and hospitality venue located on the campus of College of the Ozarks.

POINT LOOKOUT, MO. — The publishers of 417 Magazine, a premier regional publication based in Springfield, Missouri, presented The Keeter Center at College of the Ozarks with three 2026 Readers’ Choice Awards. The Keeter Center received first place for Best Branson Area Restaurant, second place for Best Sweet Treats, and second place for Best Restaurant Service.

Each year, 417 Magazine highlights outstanding businesses in southwest Missouri, inviting the public to vote for their favorites across various categories. This year marks the ninth consecutive year The Keeter Center has been honored in the Best of 417 Readers’ Choice Awards. The Keeter Center’s continued success in these awards reflects the unwavering support of guests throughout the region.

With 417 Magazine’s local readership reaching more than 300,000 audience members each month, the College is honored to accept these awards.

The students at College of the Ozarks drive the success of The Keeter Center, bringing enthusiasm, hospitality, and professionalism.

“To win any award is awesome, but to win three is astounding,” said Aaron Fowler, executive chef of Dobyns Dining Room at The Keeter Center. “It shows the dedication of the students. They drive our success at The Keeter Center. The honors we received from 417 Magazine are rewarding for us as managers, but ultimately the students should take pride in this major accomplishment.”

The student workers, staff, and administrators at The Keeter Center are honored to accept these awards and continue the restaurant’s legacy for years to come.

“I am incredibly proud of our students and staff for consistently delivering world-class hospitality,” said Kathryn Williams, executive director of The Keeter Center.

Executive Chef Aaron Fowler joined The Keeter Center in July 2025. Fowler brings both creativity and a deep appreciation for comforting, meaningful food. He hopes the dishes served will connect with guests in personal ways — whether reminding them of a special memory or offering a new experience to savor.

About Chef Aaron Fowler

The Keeter Center welcomed Fowler as executive chef in July 2025. His culinary journey has taken him to kitchens across the country. His interest in cooking began at a young age while spending time in the kitchen with his grandmother.

Those early experiences sparked a love for food that continued to grow. He later cooked at a Bible camp in Wyoming, an experience that further shaped his calling, before pursuing formal culinary training at Le Cordon Bleu in Minneapolis, Minnesota.

At The Keeter Center, Fowler brings both creativity and a deep appreciation for comforting, meaningful food. He hopes the dishes served will connect with guests in personal ways — whether reminding them of a special memory or offering a new experience to savor.

In addition to serving guests, Fowler invests in the students of College of the Ozarks. He is passionate about mentoring them in the kitchen, helping them build both their culinary abilities and confidence as they prepare for future careers.

“I love working with the students and seeing their ambition,” Fowler said. “The students’ excitement drives me to help them achieve their dreams. I want to be the springboard they can jump off as they launch toward their careers.”

His most recent signature dish at The Keeter Center, titled Blackened Salmon, features a seared salmon fillet served over ricotta gnocchi with sautéed mushrooms, asparagus, Cajun béchamel, and pickled green tomato relish.