Leveraging a lifelong passion for food, Chef Kelly is the founder and executive chef at Yellow Fever with three locations in Southern California (Torrance, Venice and Long Beach – inside Whole Foods).
Kelly grew up juxtaposed between the hickory-smoked Texas barbeque of her family’s restaurants in Houston, TX and traditional Korean food cooked at home. Her move to California introduced her to the use of fresh, organic, local ingredients, and inspired her to create Yellow Fever out of frustration in finding restaurants serving healthy and delicious Asian fare.
Kelly’s work experience also includes market research and sales with companies such as JD Power & Associates, Kelley Blue Book and The NPD Group. Kelly is a graduate of the University of Texas at Austin. Her four-legged children Max, Lucy and Pika are pugs.