“As a chef and business person, Kelly provided the perfect fit to our organization. He is well organized, thoughtful, well-spoken, and efficient and communicated well with all the stakeholders. It would be my great pleasure to work with him again”
- Gerald Cigliano, Former President of Santa Monica Seafood Company
We Focus on Your Success
Chef Innovations, Inc. was founded with one primary focus - to help restaurant businesses maximize success. We accomplish that by teaming with our clients to determine strengths and weaknesses, then providing the right mix of tools and systems that allows them to move forward on their own toward profitability.
Our extensive experience helps clients address challenges such as restaurant openings, concept changes, re-imaging and turnaround operations.
Through our emphasis on training and education, we have successfully guided companies through concept development, restaurant design and all aspects of operations.
Ingredients for success:
- Procuring the highest quality products available
- Teaching sound cooking techniques with defined, balanced flavors
- Designing a beverage program to match the integrity of the concept
- Training a knowledgeable staff to ensure long-term success
- Implementing systems and processes which allow you to run your business with efficiency and consistency
Chef Innovations tailors programs for restaurants or companies desiring a balance of product passion, operating systems, cost controls and consistency.
Chef Kelly Mullarney
Chef Innovations was created in 1999 by Kelly G. Mullarney, whose passion and experience has touched all aspects of the restaurant business that impacts success.
After graduating from the prestigious Culinary Institute of America in Hyde Park, New York, Kelly was apprenticed at the 5-Star Resort, Salishan Lodge, on the Oregon Coast.
Kelly joined University Restaurant Group, now known as King’s Seafood Company, where he became partner in 1990 and was instrumental in the development and design of several restaurant concepts. Awarded “Restaurateurs of the Year” in 1992 the company now has restaurants throughout Southern California, Nevada and Arizona.
He has been the Director of Food & Beverage Operations for the famed Harris Ranch Inn & Restaurant in California, as well as 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.
Chef Innovations recognizes that a restaurant’s success relies on the synergy created when all faces of a business operate efficiently and in balance.
