Kelly Reilly, RDN

Nashville, TN

Born in Westchester County, NY, Kelly developed her passion for food by often cooking alongside her mother at home. Her excitement deepened while taking a nutrition course during her senior year of high school, which led her to study Dietetics at the University of Dayton. After completing her dietetic internship and becoming a Registered Dietitian, she then decided to attend culinary school at the Natural Gourmet Institute in NYC. This gave her the opportunity to learn about plant-based, health-supportive nutrition and wellness while advancing her culinary skills. After graduation, she completed an internship at Blue Hills at Stone Barns in Pocantico Hills, NY, and went on to work in well-known establishments including Restaurant North in Armonk, NY, and by CHLOE. in NYC and Silverlake, CA, where she developed a close relationship with Chef Chloe Coscarelli. In 2016, Kelly moved to Nashville, TN, and has been working for the Grilled Cheeserie company while occasionally working on projects with Coscarelli, including the popular NYC vegan pop-up “Supernatural.” She also formerly worked as a personal chef for Vibe Chefs and as a cook for Dream Events and Catering. Kelly launched her own personal chef and private dining business in the summer of 2020 and is enthusiastic about sharing her culinary expertise with others!

PHOTOS OF RECENT MEALS

MY SERVICES

RECIPES

Curry Tofu Salad (Vegan)

Serves: 6-8 people

Ingredients:

• 1 cup vegan mayo

• 2 tablespoons white wine vinegar

• 2 tablespoons mango chutney

• 2 tablespoons curry powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 3-4 stalks celery, small diced

• 1/4 cup dried cranberries

• 1/2 cup slivered almonds

• 1 bunch scallions, thinly sliced

• 2 (14 oz.) packages of extra-firm tofu, pressed and cut into 1/2" cubes

Procedure:

1. In a large bowl, whisk together mayo, white wine vinegar, mango chutney, curry powder, salt and pepper.

2. Then, fold in celery, dried cranberries, slivered almonds, and scallions.

3. Finally, gently fold in tofu cubes. Serve in lettuce cups, with crackers, or in a sandwich or wrap!

Pasta Puttanesca (Vegan & Gluten-Free)

Serves: 3-4 people

Ingredients:

• 8 oz. gluten free pasta shells

• 2 tablespoons extra virgin olive oil

• 2 cloves garlic, thinly sliced

• Pinch of crushed red pepper flakes

• 14.5 oz. can of petite diced tomatoes in tomato juice

• Salt and freshly cracked black pepper, to taste

• 1/4 cup Kalamata olives, pitted and roughly chopped

• 2 tablespoons capers

• Fresh basil, chopped (for garnish)

Procedure:

1. Bring a large pot of water to a boil. Add some salt and pasta, and cook according to directions on the box. Drain and set aside.

2. While the pasta is cooking, warm 1 tablespoon of olive oil in a large sauté pan over medium heat. Add the garlic and crushed red pepper flakes, stirring occasionally for 1-2 minutes until aromatic. Add the tomatoes and cook for about 5 minutes until soft. Season with a little salt and pepper. Then, add the olives and capers, and let simmer for a few more minutes.

3. Stir pasta into sauce and add remaining 1 tablespoon of olive oil. Serve immediately and garnish with fresh basil.

Favorite Smoothie

Serves: 1

MY FAVORITES

MUST-HAVES:

SNACKS (VEGAN):

COOKBOOKS:

KITCHEN TOOLS & SMALL APPLIANCES:

BEAUTY ITEMS (CRUELTY-FREE):

TESTIMONIALS

CHLOE COSCARELLI

VEGAN CHEF AND COOKBOOK AUTHOR

"Chef Kelly is exceptionally talented and never serves anything less than perfection. Her recipe creations are consistently innovative and craveable, and leave you feeling light and healthy. There really is nothing better than a meal made by Chef Kelly, she's the best vegan chef I know!"

LAUREN GIGNAC

CATERING CLIENT

“Love Chef Kelly! She's the brilliant mastermind behind our wedding dessert cupcakes. Chef Kelly is very professional and super fun to work with. She crafted three different cupcakes, my personal favorite being Tiramisu. We've been married four years and are still receiving compliments. So delicious! Thank you Chef Kelly for making our day special! I highly recommend and will be returning!”

TODD REBNER

PRIVATE DINNER CLIENT

Contact

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