What Makes Graze Kitchen a Good Neighbor...
Chef Shelley Kilby was practically born into the culinary profession. Raised by a family of great cooks, she spent many summers on her grandfather's farm, picking fresh fruits and vegetables, then canning them for winter. Family gatherings often involved roasting oysters and picking crabs. "Food has always been such a social aspect of my life so sharing it with others just comes naturally," she says.
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Shelley's educational portfolio includes her extraordinary externship at the Little Nell in Aspen, Colorado. Her mentor was renowned Chef Bryan Moscatello, winner of Food & Wine Magazine's "Best New Chefs in America" in 2003.
Making her way back to Hampton Roads, Chef Shelley continued to develop her own brand of culinary style, working in notable restaurants like Todd Jurich's Bistro, Blue Pete's, and Bella Monte.
In 2006, Chef Shelley joined the faculty of the Culinary Institute of Virginia as a Chef Instructor, while maintaining her involvement in off-site catering and event work. A student favorite in kitchens at CIV, Chef Shelley has seen many graduates begin their culinary careers in kitchens where she once worked.
In her latest career move, Chef Shelley is the Proprietor and Executive Chef of Graze Kitchen, located in Virginia Beach on 67th Street, on the campus of the Edgar Casey Foundation. The seasonal menus at Graze Kitchen will reflect Chef Shelley's passion for regional cuisine, prepared with fresh and locally sourced ingredients. She is committed to producing delicious, beautiful food, paired with exemplary service, and maintaining her commitment to being client-focused. When outside of work, Chef Shelley can be found on the beach, keeping up with her son and daughter, or in a nearby kitchen creating meals for friends.
To learn more about Graze Kitchen visit:
www.grazekitchenvb.com
757-457-7105
@grazekitchenvb
What Makes Graze Kitchen a Good Neighbor...
Chef Shelley Kilby was practically born into the culinary profession. Raised by a family of great cooks, she spent many summers on her grandfather's farm, picking fresh fruits and vegetables, then canning them for winter. Family gatherings often involved roasting oysters and picking crabs. "Food has always been such a social aspect of my life so sharing it with others just comes naturally," she says.
A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Shelley's educational portfolio includes her extraordinary externship at the Little Nell in Aspen, Colorado. Her mentor was renowned Chef Bryan Moscatello, winner of Food & Wine Magazine's "Best New Chefs in America" in 2003.
Making her way back to Hampton Roads, Chef Shelley continued to develop her own brand of culinary style, working in notable restaurants like Todd Jurich's Bistro, Blue Pete's, and Bella Monte.
In 2006, Chef Shelley joined the faculty of the Culinary Institute of Virginia as a Chef Instructor, while maintaining her involvement in off-site catering and event work. A student favorite in kitchens at CIV, Chef Shelley has seen many graduates begin their culinary careers in kitchens where she once worked.
In her latest career move, Chef Shelley is the Proprietor and Executive Chef of Graze Kitchen, located in Virginia Beach on 67th Street, on the campus of the Edgar Casey Foundation. The seasonal menus at Graze Kitchen will reflect Chef Shelley's passion for regional cuisine, prepared with fresh and locally sourced ingredients. She is committed to producing delicious, beautiful food, paired with exemplary service, and maintaining her commitment to being client-focused. When outside of work, Chef Shelley can be found on the beach, keeping up with her son and daughter, or in a nearby kitchen creating meals for friends.
To learn more about Graze Kitchen visit:
www.grazekitchenvb.com
757-457-7105
@grazekitchenvb