Trained with strong Asian and French influences, Executive Chef Tim Kelley brings over 13 years of culinary experience to The Painted Table. His inspired, elegantly simple interpretations of New American cuisine emphasize locally-grown herbs and vegetables, and regional specialties. Two-Way Turkey with Roasted Maple Yam Puree, Asparagus and Morels is an expression of his unique approach to traditional foods.
A Northwest native, Kelley returned from New York where he worked for two years with two of New York city's most celebrated chefs, Jean-Georges Vongerichten at Vong and David Bouley at Bouley.
He was most recently sous chef at Vong, the acclaimed restaurant featuring Vongerichten's love of Asian spices, herbs and cooking techniques, as well as the herb and vegetable-infused oils and arty plate presentations that have become his hallmark.
Prior to Vong, Kelley spent a year in the kitchens of Bouley preparing the inspired French organic cuisine consistently rated one of New York's finest restaurants.
He was also executive chef at the Chequit Inn in Shelter Island and Café Melville, both in New York, as well as sous chef at Hubert's in New York City. Other experience includes Miramonte restaurant in Napa Valley and Masa's restaurant at the Hotel Vintage Court in San Francisco.
Kelley is a graduate of the University of Oregon in Eugene, Oregon, and currently resides in Seattle.