Kelly has years of experience leading kitchen teams in 5 star hotels, he has an innate gift for food styling. Kelly was employed as Head Chef in the Spirit House Restaurant in 2004 which was the beginning of a huge learning curve in Asian cuisine, a journey that has taken him to Thailand, Singapore, Vietnam and Malaysia. Kelly joined the Spirit House Cooking School after spending four years leading the restaurant kitchen team.
Working with a team of ten chefs and three apprentices, Kelly helps design the Spirit House menu and takes regular cooking class.
In consideration of his wife’s career with Singapore Airlines, Kelly commutes from Brisbane to the Spirit House, and now, luckily for us, to The Sauce Kitchen in Toowoomba!