Robert Kelly
 Member since: January 8, 2012
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 Chef Rob kelly started working in kitchens at the age of 13. My first job was at The Mason Girardot Manor, where I Bussed tables, and assisted preparing Turkish & French Cuisine. I apprenticed and honed my skills at The Auberge De La Bastille and held the Sous Chefs position there for two years. I have held Chefs positions at Hilton Hotels,TBQ's Other Place, The Windsor Yacht Club, & Caesars Windsor.
I have been very fortunate to train and work with excellent Chefs from all over the world, all of which has help become the Chef that I am and hopefully a better person overall. |
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Education
Interprovincial Red Seal Certificate of Qualification
1991
Ice carving Level 1
2000 |
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