Chef Kelly was educated at the culinary school of Le Cordon Bleu. He has worked in various places with various styles of cuisine. The restaurant of greatest note is Charlie Trotter's in Chicago, which was awarded two Michelin Stars. He also has owned and managed Amuse Fine Foods & Catering in the Midwest (which is now operating in Charleston) where he served everything from intimate dinners with multiple courses and wine pairings to large events with hundreds of diners.
Upon moving to Charleston, he began teaching collegiate level culinary arts at The Art Institute in downtown Charleston where he taught several classes including running the school’s restaurant.
Chef Kelly has also done several consulting jobs for restaurants in the Charleston area.