Age: 31 Home Town: Seattle Favorite Ingredients: Danish butter, alcohols Signature Dish: Fudge pecan cookie with dark caramel mousse, espresso granité and espresso caramel Mentor: Regis Bernard
The pastry career of former professional NASCAR stock car driver Matt Kelley is certainly in the fast lane. After deciding to become a chef, Kelley discovered the magic of pastry. Once focused, he devoted his efforts to developing his art, working nights at an authentic French patisserie and attending the Seattle Culinary Academy by day. Upon graduation, Kelley continued his rigorous schedule, dividing his time between the patisserie and his job as pastry chef for the Salish Lodge & Spa in Snoqualmie, Washington. Soon, Kelley was ready for a bigger arena and headed to Chicago to join the Four Seasons Hotel Chicago where he plated intricate pastries. Returning to the restaurant world, Kelley found himself leading the Bin 36 pastry kitchen, creating all desserts, ice creams and chocolates there as well as overseeing the sweets for new sister restaurant A MANO. At Bin 36, you won’t find anything with a molten center, but you’ll be swept away by seasonal creations like his sweet potato mousse with maple cake and brown butter ice cream or an apple-filled financier with caramelized apples, hazelnut croquant and porter ice cream.