Private Chef

Classically trained at the Culinary Institute of America, Greystone where she mastered sauce techniques, center of the plate and regional Italian cuisine through specialty courses. She attended 4 consecutive years of Worlds of Flavor International Conference working side by side with chefs from around the globe. 

Starting in early 2000, her career continues to grow today with new customers, operating on the premise of word of mouth.

"I liked to get jobs at different restaurants where I could expand my cooking experiences. I called it collecting information." 

Harrah's San Diego, Temecula Creek Inn, Canyon Lake Country Club, and Masato as a sushi chef. In 2012 she opened Kell's Kitchen, a local breakfast diner that was a popular place for regulars. 

"It's a very gratifying profession. They say if you love what you do you'll never work a day. I am blessed!"

A customized menu will be designed that works for your special occasion. Complete staff available with servers and bartenders, whatever level of service you need. Both small and large, Kelly prides herself with preparing everything from scratch. "That's the way I eat so that's the way I make it for you."