Private Chef Kelly Reilly

Born in Westchester County, NY, Kelly developed her passion for food by often cooking alongside her mother at home. Her excitement deepened while taking a nutrition course during her senior year of high school, which led her to study Dietetics at the University of Dayton. After completing her dietetic internship and becoming a Registered Dietitian, she then decided to attend culinary school at the Natural Gourmet Institute in NYC. This gave her the opportunity to learn about plant-based, health-supportive nutrition and wellness while advancing her culinary skills. After graduation, she completed an internship at Blue Hills at Stone Barns in Pocantico Hills, NY, and went on to work in well-known establishments including Restaurant North in Armonk, NY, and by CHLOE. in NYC and Silverlake, CA, where she developed a close relationship with Chef Chloe Coscarelli. In 2016, Kelly moved to Nashville, TN, and has been working for the Grilled Cheeserie company while occasionally working on projects with Coscarelli, including the popular NYC vegan pop-up “Supernatural.” She also formerly worked as a personal chef for Vibe Chefs and as a cook for Dream Events and Catering. Kelly is dedicated to a healthy lifestyle and is enthusiastic about sharing her culinary expertise with others.

For me, cooking is...

a fun and passionate act of service for others.

I learned to cook at...

home with my mother, the Natural Gourmet Institute in NYC, and my first line cook job at Restaurant North in Armonk, NY.

A role model in the kitchen is...

my mentor and friend, Chef Chloe - vegan chef, author and restauranteur.

A cooking secret...

is using fresh and colorful ingredients, seasoning well and being confident.

My menus

Steak House Dinner

FIRST COURSE

Jumbo Shrimp Cocktail

Tuna Tartare, Avocado, Radish, Sesame, Garlic Soy

Crab Cake, Creamed Corn, Green Onion Remoulade.

Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers

MAIN COURSE

Boneless NY Strip Steak

Prime Filet Mignon

Bourbon Glazed Pork Chops

Rib Eye Steak

Lamb Chops

GARNISHES

Garlic & Parsley Compound Butter

Jalapeño-Cilantro Compound Butter

Bernaise Sauce

Horseradish Sauce

Lemon-Dill Butter

HOT DISHES

Creamed Spinach and Parsnip Casserole

Sauteed or Steemed Asparagus, Grated Parmesan

Five Cheese Mac & Cheese

Creamy Mashed Potatoes

Steak Fries, Paprika Mayonaise

Mixed Green Salad

Cesar Salad, Garlic-Paprika Croutons, Classic Dressing

Roasted Mushroom in Garlic Butter

Green Beans with Fried Shallots

DESSERT

Chocolate Cream Pie, Whipped Cream, Hazelnut Shavings

Skillet Chocolate Chip Cookie, Vanilla Ice Cream

Meyer Lemon Pie, Gingersnap Crust, Meringue

Mediterraneo

FIRST COURSE

Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins

Mussels Dijonnaise, Shoestring Fries, Parsley Sauce

Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers

Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil

Hot Grill Octopus, Chickpea Puree, Basque Country Salsa

Beefsteak Tomato and Burrata Salad with Olive Streusel

MAIN COURSE

Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel

Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree

Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa

Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt

Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings

DESSERT

Almond and Pistachio Baklava

Espresso Crème Brûlée

Italia

FIRST COURSE

White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio

Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli

Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce

Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini

Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs

MAIN COURSE

Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs

Duck with Porcini Risotto, with Pistachios

Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts

Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries

White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde

Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad

DESSERT

Chef's Tiramisú

Limoncello Panna Cotta

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Chef Kelly's reviews

4.93

•

19 services

Chef Kelly Reilly was simply amazing! The food, the presentation, the background(s), etc., were nothing short of exquisite and absolutely delicious! Chef Kelly was punctual, professional, very attentive, and cleaned the kitchen area to perfection. We cannot wait to have Chef Kelly again soon!

Chef Kelly was awesome! All of our meals were great, cleaned our plates- would recommend her and Take a Chef to everyone!!!

What an amazing experience. Chef Kelly provided us with incredible food and we had such a great time. Highly recommend!

This was a well planned experience from start to finish. Having friends at this experience makes it very enjoyable. The experience was also interactive and I got to help prep the fresh pasta which I’ve never done before.