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Kelly McNabb

Director of Dining Services

Kelly began her culinary career learning the trade at the celebrated La Varenne Ecole du Cuisine, located in Paris. She assisted in the development and testing of recipes for four cookbooks for the schools owner Anne Willian. After La Varenne, Kelly continued to work throughout Europe, honing her culinary skills working as a private chef to prominent clients in Paris, London, Moscow, Gstaad, including cooking for the British Foreign Minister in Paris. She also worked at Paris’s famous Fauchon Gourmet Emporium as a Pastry Chef and while in Switzerland co-authored The Gstaad-Sannenland Cookbook, a regional culinary guide to the area.

In Russia, Kelly was involved in the development and opening of two exclusive restaurants in the center of Moscow. Returning to the United States, Kelly worked in New York for the Television Food Network, cooked at the famous “21” Club, and assisted with the creation and production of The Dean & Deluca Cookbook.

She has volunteered with Wellness in the Schools where she developed vegetarian recipes for instructional programs educating hundreds of children on the benefits of healthy eating and a healthy lifestyle.

Most recently Kelly spent five months at Taliesin, the home of Frank Lloyd Wright as the resident guest chef for the school of Architecture.

She continues to develop her culinary skills and is committed to the creation of nourishing meals for her clients.

A landscape with a lake surrounded by a forest.

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