Kelly's Table Restaurant Announces New Chef

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Kevin R. Stantz has been named executive Sous Chef at Kelly's Table. Trained at New England Culinary Institute, he has worked with Jean Joho at Everest in Chicago as well as other restaurants. He will plan the menu for our first Oktoberfest and future wine dinners

Kelly's Table is happy to announce that Chef Kevin R. Stantz will be serving as our Executive Sous Chef. Kevin is a graduate of the prestigious New England Culinary Institute. He is returning to his native Michigan City with extensive restaurant experience, having worked with Chef Jean Joho at Everest in Chicago, the Otsego Club in Michigan, and other restaurants. As Sous Chef of Pairings Restaurant in Missouri, Kevin was responsible for creating daily menus to match with specially selected wines. We look forward to his input in planning our next wine events.

Kevin's interests include promoting the use of locally grown or raised ingredients, and he plans on developing an organic garden on the grounds of Kelly's Table to grow specialty vegetables and herbs.

His first major project will be planning the menu for Kelly's Table's very first Oktoberfest, scheduled for October 26. Using his memories of trips to Germany, and selecting several locally brewed beers, this event will be the highlight of our fall season.


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Patricia Kelly Molden
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