Growing up on the island of Mauritius off the coast of Africa, Todd Kelly — a native of New York and the executive chef of Orchids at Palm Court in Cincinnati — learned early to blend the flavors of home with local ingredients. As a boy he cooked with fish sold door-to-door and baked bread delivered by moped, formative experiences that ignited his lifelong passion for cooking.
Executive Chef Todd Kelly © Hilton Cincinnati Netherland Plaza
After studying at the American Academy of Independent Studies, Kelly sharpened his skills in restaurants across the United States, including Ember Grille/Bar 10 at The Westin and Peter James Townhouse in Charlotte, N.C., and Rubicon in San Francisco. In 2006 he joined Orchids at Palm Court at the Hilton Cincinnati Netherland Plaza, a restaurant known for its French-inspired cuisine and numerous awards. Kelly is one of only six Hilton Signature Chefs in the United States and was named the 2011 American Culinary Federation USA Chef of the Year.
Kelly oversees culinary operations beyond Orchids: he manages The Grille at Palm Court, The Bar at Palm Court, in-room dining, and banquet and wedding menus. Under his direction, every dining outlet at the Hilton Cincinnati Netherland Plaza follows the same high standards set at Orchids.
His commitment to food extends to his personal life. On the small family farm he shares with his wife, Emily, they grow seasonal fruits and vegetables and teach their daughters how food is produced. Kelly also brings discipline and endurance from his athletic pursuits, having run and completed multiple marathons.
What three go-to ingredients are always in your home kitchen?
Corn tortillas, Cholula hot sauce and a good Dijon mustard, preferably Maille.
What’s your favorite season for cooking, and why?
It’s hard to choose because each season has its charms, but if I must pick one it’s spring. Spring delivers ingredients like ramps, morels, green garlic and dandelion greens with unique, vibrant flavors that require little embellishment to shine.
Aside from your current position, what’s the best job you’ve ever had?
Working as sous chef at Rubicon in San Francisco taught me invaluable lessons. We never carried food over to the next day, so every service felt like starting fresh. That environment demanded rigorous organization and discipline. The kitchen culture prioritized ingredients at the peak of their season — if something wasn’t at its best, we simply didn’t use it.
What’s the first meal you ever cooked?
Steak frites, around age 12 while living in Mauritius. My brother and I were trying to recreate the flavors of home.
What are your first thoughts when you hear “farm-to-table”?
To me it feels like a trendy label for a practice many top chefs have long embraced. Throughout my career I’ve been fortunate to work with outstanding producers, so farm-to-table isn’t new — it’s simply the natural result of cooking with great, seasonal ingredients.
Orchids at Palm Court
Hilton Cincinnati Netherland Plaza
35 W. Fifth St.
Cincinnati, OH 45202
tel 513 421 9100
orchidsatpalmcourt.com