Anderson Seafoods is proud to introduce our Corporate Chef, Kelly G. Mullarney. Chef Kelly’s passion and experience has touched all aspects of the restaurant business. After graduating from the prestigious Culinary Institute of America in Hyde Park, New York, Chef Kelly apprenticed at the 5-Star Resort, Salishan Lodge, on the Oregon Coast. He joined University Restaurant Group, now known as King’s Seafood Company, became partner in 1990, and was instrumental in the development and design of several innovative restaurant concepts. His team was recognized with the prestigious “Restaurateurs of the Year” in award in 1992. In recent years, he has extended his reach throughout Southern California, Nevada and Arizona.
Additional highlights of Chef Kelly’s career include a stint as the Director of Food & Beverage Operations for the famed Harris Ranch Inn & Restaurant in California. He has also presided over the restaurant in the House of Blues in Chicago, with food and beverage volumes in excess of $13 million. While in Chicago he also held the position as General Manager & Wine Director at Michael Jordan’s “One-sixty Blue”, attaining the Wine Spectator Award of Excellence and a Four-Star Rating.
As a Chef, Kelly has been honored with several awards and accolades, including an invitation in 1996 to cook at the prestigious “James Beard House” in New York City. We are excited to have him as a part of the Anderson Seafoods family.