Kelli Welby

Chef Kelli Welby graduated high school at the age of 16 and earned her Bachelor’s degree in Culinary Management from Le Cordon Bleu by the time she was 18 years old. Chef Welby studied molecular gastronomy under Ben Roche and the late Homaro Cantu in Chicago, then moved to Santa Fe where she worked as a pastry chef at Max’s with Mark Connell. After making her way to Albuquerque where she worked at Hotel Andaluz with Chef James Campbell Caruso, she began working as traveling Executive Chef for Hawthorne Retirement Group. Fast forward to today, where Chef Welby is now a Corporate Chef for Shamrock Foods Company in the New Mexico branch.