Kelly G. Mullarney

Kelly G. Mullarney has over 40 years of experience in the restaurant industry. Kelly G. began their career at the Harris Ranch Inn & Restaurant in Coalinga, Calif. in 1977 as a busboy and waiter. In 1983, they were promoted to Executive Chef. In 1987, they became Executive Chef and Partner of the LA-based King Seafood Company restaurants Clearwater Cafe, Water Grill, i. Cugini, and Ocean Avenue Seafood. Kelly G.'scioppino recipe was awarded first place by the Los Angeles Times, and their team was recognized as "Restaurateurs of the Year" by the California Restaurant Association. In 1994, they returned to Harris Ranch Inn & Restaurant as Director of Food & Beverage and Executive Chef. During this time, they were selected to cook at the James Beard House, inviting their team to join him for an unforgettable shared career milestone. In 1998, they became Director of Operations at House of Blues and in 1999, they became GM and Wine Director at One Sixtyblue. In 2001, they founded and became Owner of Chef Innovations, Inc., a culinary business advisor who leveraged their restaurant-industry experience to launch successful concepts and operations around the world. In 2010, they co-founded Bruxie, the gourmet waffle sandwich concept served from a corner walk-up stand in Orange, Calif. Kelly G. is the brand visionary and designed the menu featuring frozen custard shakes and the original fried chicken and waffle sandwich with chili honey glaze and cider slaw.

Kelly G. Mullarney obtained an Associate's Degree in Occupational Studies from The Culinary Institute of America between 1981 and 1983.