Born near the Jersey Shore and growing up in Georgia, Chef Kevin Kelly always had an appetite for seafood. Some of his favorite memories are of shucking bags of clams with his dad (which he would request as his birthday present), fishing with his family, and preparing Southern meals around the day’s catch. His love of food led him to pursue a culinary degree at the Le Cordon Bleu Culinary Institute in Miami, FL. Here he was able to focus on creating seafood-centric dishes utilizing local seafood.
After graduating in 2006, Chef Kelly wrote the food column for Florida Sport Fishing magazine in Pompano Beach for three years, cured and smoked meats back in Georgia, and also worked as a personal chef in California and the Hampton’s. Chef Kelly’s travels have allowed him to work for renowned chefs such as Gordon Ramsey, Michelle Bernstein, Michael Mina, Lindsay Autry, and Jeffery Buben.
In 2013, Chef Kelly became Executive Chef of Rappahannock Oyster Bar in Washington, D.C., where he continues to create contemporary, seasonal dishes centered around his Southern roots by promoting local, sustainable seafood and fresh regional produce. Here he continues to challenge himself by introducing new ingredients and techniques to constantly improve himself and the restaurant.