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Chef
Executive Chef Tim Kelly's road to the kitchens of Café Nuovo has literally taken him around the
world. It was a journey that is reflected in every aspect of our distinctive new world cuisine and the
ever-changing offerings that represent it.
Born in San Diego, Chef Kelly began his culinary journey in Newport, RI, where he rose though the
ranks of that vacation resort's most fashionable French bistro to the position of Chef de Cuisine.
Satisfying an itch to explore and learn more about his craft, Chef Kelly accepted a position at the
famed Canal Bar in Manhattan's SoHo district. Now catering to a celebrity clientele, his
imaginative take on plate presentation and his flare for the dramatic came into bloom.
In the early 90's, Chef Kelly's travels took him from the kitchens of the Michelin 3-star LeCrocodile
in Starsbourg, France, where he sharpened his technique and unique way with Mediterranean
cuisine, to the oceans of the world as the personal chef aboard the yacht of Robert Stone, Senior
Commodore of the New York Yacht Club and CFO of the America's Cup Challenge.
In 1996, he took the reigns at Café Nuovo. His is a philosophy of "perpetual culinary evolution" and
the constant search for new flavors, textures and presentation ideas that will always "keep us
nuovo."
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