Marquee Bride: EXECUTIVE CHEF MIKE KELLEY

If you're familiar with the Hartford restaurant scene, you'll know Mike Kelley's name. Classically trained at the famous Culinary Institute of America in Hyde Park,
New York (also the Alma Mater of Anthony Bourdain,
Todd English, Rocco DiSpirito & Duff Goldman), Mike Kelley has been the innovative talent behind the cuisines of past and present area eateries such as Civic Cafe, Azul, Sauce & Elements Bistro. He has been nominated for the prestigious James Beard Foundation Award and was invited to cook at the famous James Beard House
in New York City.
Now, as the Executive Chef for Marquee Events and it's sister property, The Back Porch in Old Saybrook, CT, Mike brings his fine dining skills to the table and ramps it up a notch for The Gershon's Fox Room's large scale events. Only here will you find cuisine of this caliber available on this scale.
Chef Kelley's food philosophy? "I am all about the global melting pot. I have always loved combining ingredients from different countries and cultures." Over the years, Chef Kelley has remained active in his favorite charity, Share Our Strength Food Bank (S.O.S.) and cooks for it's annual fundraiser.
Here's the buzz on Mike from from one of the leading "foodie" websites, Chowhound.com:
"...Mike Kelley should need no introduction
if you know anything about CT Restaurants."
"I can think of two things that make Elements Bistro special...1) There is no other fine/bistro dining in Elmwood and 2) Chef Mike Kelley. I still have dreams about the food at Azul."
"Mike Kelley...everything he touches is amazing."
"Michael Kelley has been a household name in the Connecticut culinary circles since way-back-when at Max On Main, when it really was on Main. With stops at Civic Cafe on Trumbull (now Trumbull Kitchen), Azul, Carbone's among others..."
"We are both Mike Kelley fans and tried Sauce. It fit the bill perfectly. Though higher end, price-wise, we were impressed...the entire meal was unique, executed perfectly and a culinary orgasm."

Read Chef Kelley's interview in
The Hartford Business Journal: Culinary Crusader