Summary
Overview
Work History
Education
Skills
Professional Accomplishments
Technical Experience
Timeline
Generic

KELLY CONWELL

Parkville

Summary

With over twenty years of distinguished culinary experience, I have excelled in fine dining, high-volume operations, event spaces, catering, multi-unit operation and pastry development. My career includes prestigious roles in 4-star hotels and AAA Three Diamond/James Beard Award-winning restaurants. I studied in Europe and traveled extensively to enhance my skills, contributing to a global perspective on culinary excellence. My track record includes crafting exceptional, innovative dishes while significantly boosting revenue and effectively reducing food and labor costs. Recognized for delivering top-quality results bring creativity, leadership, and operational expertise to maintain and elevate the brand’s culinary standards.

Overview

14
14
years of professional experience

Work History

Executive Chef/ Pastry Chef

715
Lawrence
07.2021 - Current
  • Company Overview: Modern Italian-American restaurant with annual sales of $4 million and a consistent food cost of 30% and a 4% growth in profit. Implemented cost control measures to optimize kitchen budget and resource usage.
  • Operates an overseas catering off-site event space, hosting multiple events per week, alongside the 715 catering program.gram.
  • Developed innovative menu concepts reflecting seasonal ingredients and local flavors.
  • Managed kitchen operations, ensuring compliance with health and safety regulations.

Executive Chef

YaYa’s European Bistro
Overland Park
11.2019 - 07.2021
  • Successfully increased restaurant annual sales from $3.4 million to $4.2 million within 18 months.
  • Expanded the culinary team twofold during this period of growth.
  • Maintained consistent food cost at 32% and labor cost at 28%.
  • Organized multiple wine dinners and, during the COVID-19 pandemic, managed and developed service staff while continuing to fulfill Executive Chef responsibilities.

Executive Chef/Pastry Chef

Stock Hill
Kansas City
09.2016 - 11.2019
  • Company Overview: Opened a modern, chef-driven restaurant with a focus on a classic steakhouse concept in December 2016 as Executive Pastry Chef, and was promoted to Executive Chef in August 2017.
  • The restaurant was recognized by Thrillist Magazine as one of the 30 Best Steakhouses in America in 2017, 2018, and 2019. Received the AAA Three Diamond Award in both 2018 and 2019.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Led special events, coordinating with front-of-house staff for seamless service.
  • Collaborated with suppliers to source fresh produce and premium ingredients.

Regional/Corporate Pastry Chef/Sous Chef

Jax Fish House & Oyster Bar
Kansas City
09.2014 - 09.2016
  • Company Overview: Opened the restaurant in September 2014 as Executive Pastry Chef and advanced to the role of Corporate Pastry Chef, overseeing five Jax restaurants—four in Colorado and one in Missouri
  • . Jax was the first restaurant in Kansas City to achieve certification from the Monterey Bay Seafood Watch.
  • Contributed innovative ideas and solutions to enhance team performance and outcomes.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services for each unique store and layout.

Pastry Sous Chef

Bluestem
Kansas City
11.2011 - 09.2014
  • Company Overview: James Beard Award Winner (2013) for Best Chef Midwest and James Beard Nominated Pastry Chef. Renowned for crafting Progressive American cuisine with seasonal selections, highlighting the finest local produce from Kansas City and the Midwest. Achieved 4 Stars from The Kansas City Star and KC Magazine, earned a Top Food Rating from Zagat (2004-2010), and was honored as Santé Magazine’s Restaurant of the Year (2007).
  • James Beard Award Winner (2013) for Best Chef Midwest and James Beard Nominated Pastry Chef. Renowned for crafting Progressive American cuisine with seasonal selections, highlighting the finest local produce from Kansas City and the Midwest. Achieved 4 Stars from The Kansas City Star and KC Magazine, earned a Top Food Rating from Zagat (2004-2010), and was honored as Santé Magazine’s Restaurant of the Year (2007).

Education

Associate of Applied Science - Culinary Arts & Food and Beverage Management

Johnson County Community College
Overland Park, KS
05.2009

Some College (No Degree) - Culinary Arts & Food Beverage Management

Ergrab
Germany

Skills

  • High Volume Operations
  • Recipe Development & Testing
  • Performance improvement
  • Vendor relations
  • Forecasting and planning
  • Banquets
  • Quality Control
  • Inventory/Purchasing
  • Supplier collaboration
  • Event coordination
  • Management/Leadership
  • New Restaurant Openings
  • Team Building & Training
  • P&L Statements
  • Profit Growth
  • Guest Relations
  • Kitchen Operations- Hiring & Scheduling
  • Multi-Unit operations
  • Recipe Costing
  • Managed a culinary team of 20

Professional Accomplishments

  • World Association of Chefs (WACS) Society Task Force and Development Team, 03/01/10 - 12/31/12
  • WACS Young Ambassador, 03/01/10 - 12/31/12
  • Hans Bueschkens Global Junior Chef Challenge, WACS Santiago, Chile, 01/01/10
  • ACF Central, Regional & National Student Chef of the Year, 2009
  • John Joyce Individual Competition Best in Show - Gold Medal, 2008
  • John Joyce Team Culinary Competition - Gold Medal, 2007
  • Olympic Youth Team Tryouts – Silver Medal, 2007
  • SchoolCraft Competition - Silver Medal, 2007
  • Johnson County Community College Culinary Team, 2006, 2007 & 2008

Technical Experience

  • High Volume Operations
  • Recipe Development & Testing
  • Fine Dining, A la Carte, Banquets
  • Quality Control
  • Inventory/Purchasing
  • Seasonal Menu Development
  • Management/Leadership
  • New Restaurant Openings
  • Team Building & Training
  • P&L Statements
  • Profit Growth
  • Guest Relations
  • Kitchen Operations- Hiring & Scheduling
  • Multi-Unit operations
  • Recipe Costing
  • Managed a culinary team of 20+

Timeline

Executive Chef/ Pastry Chef

715
07.2021 - Current

Executive Chef

YaYa’s European Bistro
11.2019 - 07.2021

Executive Chef/Pastry Chef

Stock Hill
09.2016 - 11.2019

Regional/Corporate Pastry Chef/Sous Chef

Jax Fish House & Oyster Bar
09.2014 - 09.2016

Pastry Sous Chef

Bluestem
11.2011 - 09.2014

Associate of Applied Science - Culinary Arts & Food and Beverage Management

Johnson County Community College

Some College (No Degree) - Culinary Arts & Food Beverage Management

Ergrab

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