HOME | ABOUT | CONTACT/DIRECTIONS | MENUS | CHEF'S PAGE | STORE
Born in Wolfeboro, New Hampshire, a summer resort on the shores of Lake Winnipisaukee, David Kelley spent his childhood summers with his grandmother, who was the supper chef for J.W. Marriott, founder of the Marriott hotel chain. He would help her in the kitchen and would pick the vegetables in the garden at the estate. His grandmother used only the freshest ingredients in her New England style cooking. After graduating from school, he apprenticed with Gordon Swanson at Swanee’s in Stratham, New Hampshire for several years. Swanson taught him traditional continental cooking technique. The emphasis was on detailed planning and flawless execution. Advised by Swanson to expand his repertoire, he spent several years working in a variety of seasonal summer restaurants. But, in the winters, he continued to make the time for another passion, skiing. He worked as a ski instructor by day and line cook by night. When asked by his widowed uncle, who lived on Cape Cod, to help out with his young children, David readily agreed. He left the resorts of northern New England and was hired at the East Bay Lodge in Osterville where, after several years, he was promoted to executive chef. It was then on to Nantucket where, at the Nantucket Inn and Conference Center, he expanded his repertoire to include more contemporary styles. Following stints as executive chef at the Coonamessett Inn and banquet and special events chef at the Willowbend Country Club, he moved on to open Five Bays Bistro. It was several years later that he accepted the position at The Naked Oyster.
David’s belief is that the successful chef must view his work as more that a job; there needs to be passion for the entire process, from conception to execution to presentation. And artistry needs to be balanced by attention to detail. He prefers working in a small kitchen, such as The Naked Oyster’s, where there are good relationships and well-defined expectations. He enjoys the creative freedom he has in his current position. That’s why patrons typically ask for his daily specials; they know that he has creatively utilized in-season and often locally grown or harvested vegetables, fruits, seafoods, and meats.
David’s belief is that the successful chef must view his work as more that a job; there needs to be passion for the entire process, from conception to execution to presentation. And artistry needs to be balanced by attention to detail. He prefers working in a small kitchen, such as The Naked Oyster’s, where there are good relationships and well-defined expectations. He enjoys the creative freedom he has in his current position. That’s why patrons typically ask for his daily specials; they know that he has creatively utilized in-season and often locally grown or harvested vegetables, fruits, seafoods, and meats.
spread in front of the raw bar at The Naked Oyster.
