I'm Kelly and I'm Chef/Owner of a 110 seat fine dining restaurant in rural south east Michigan.
Worked for the Ritz-Carlton in Dearborn, Mi., Naples, Fla., and Sydney Australia (Now defunct Double Bay property), and The Chaparral Club on the 38th floor of the Adam's Mark Hotel in Dallas, Tx. before opening Evans Street Station here in my hometown.
I'm a little secluded now and rely on short stints of travel and the net to stay fresh and for new ideas.
Glad to be aboard.