Jeff Kelly
Director of Culinary Operations
With a big city flair and culinary refinements of the low country, Chef brings an unparalleled skill set to Bend. His culinary journey stretches from his hometown of Richmond to Charleston, Washington, D.C. and now, to Bend. Most recently, Chef Kelly served as the Head Chef of a small farm-to-table fine dining restaurant in the outskirts of Washington, D.C. He helped open upstate South Carolina’s Stella’s Brasserie as the Executive Chef. Over the years on Capitol Hill, Chef Kelly rose through the ranks under esteemed chef and James Beard award winner, Chef Jeffrey Buben at Vidalia and Bistro Bis restaurants. He also had the opportunity to assist White House Executive Chef prepare State Dinners for visiting heads of state. Prior to that, he worked at the esteemed Lemaire Restaurant at the Jefferson Hotel in Richmond, as well as several years under Chef Bob Carter, a pioneer of Charleston’s culinary scene, and an Iron Chef award winner.
At a young age, he knew food was his passion. Some of Chef Kelly’s earliest, best memories were gathering around his aunt’s table for big home cooked family dinners. These memories, mixed with his first experience working as a cook, inspired Chef Kelly to attend the Charleston location of Johnson and Wales Culinary University.
Chef Kelly is a father, husband and dog lover. When he’s not in the kitchen, he spends his time getting to know the area better with his two daughters and dogs.