Chef Michael Kelly ~ Wilderness Place Lodge, Alaska

Starting out as dishwasher in his late teens mike began his climb up the culinary ladder. Working for six years at The Williams Inn located �On The Green� in Williamtown, MA with chef Tim Manthei, mike learned all the basic skills of a cook. Working and learning in as many areas of the kitchen as possible like the pantry and the line, mike grew accustomed to the kitchen and it's inner workings. Often covering for the head Garde Mangier Benjamin Castro (of the Balsims in N.H) while he was sick mike would have to prepare assorted platters for 150 - 200 people. Those displays included choid fois pieces, fruit or smoked fish displays. Also on Sunday they would have a brunch for all. Mike was in charge of setting up the brunch and then working the carving station and/or omelet station for up to 650 people (on holidays). After learning all he could from there he applied for a head chef position in Alaska at Wilderness Place Lodge. Using the opportunity to hone and experiment with past learned skills while working fourteen to sixteen hour days seven days a week the job proved challenging, fun and an exercize in endurance. After finishing the three month season in alaska, Mike headed home to Massachusetts. First he landed a small part time job at Gramercy Bistro expediting for Chef Alexander Smith. Gramercy is a fine dining restaurant with an exceptional wine list and personable chef as it was a pleasure for Mike to have worked there. While working at Gramercy Mike got a job at the recently redone four-diamond Gala Restaurant located inside the Orchards Hotel. Working there full time directly with Chef Peter Belmonte, Mike made his way up the ladder and around every area of the kitchen. From breakfast cook to pastry chef to sous chef mike even filled in for the chef when sick. While working on writing the dessert menu, on short notice the sous chef quit and Mike temporarly filled in until a suitable replacement could be found. After being offered a leave of absence from Gala Mike flew back to Alaska to assume the role of head chef again, this time to define a style of his own. Making everything from scratch from fresh pastas to gnocci to fresh and cured charcuterie Mike strived to make everything with the freshest and tastiest ingredients possible. Once again finishing the three month Alaskan season Mike took off for the sunny Hawaii in search of new culinary expierences.

Chef Michael Kelly: Information/Resources

Further Dining / Accommodation Resources for our Fishing Guests...