Kelly Kingsford - executive chef


Born into to the famous Kingsford Charcoal family, 28 year-old Kelly Kingsford has an auspicious history with food. The Michigan native began her culinary career by dining out with her parents, who both passionately love fine food, then would practice dishes on them at home, hoping to mimic their innovative experiences.








After completing her undergrad at The University of Colorado in Boulder, Kelly enrolled at the CIA in Hyde Park, NY. She graduated top of her class and spent weekends eating her way through the finest restaurants in Manhattan and all over the east coast. Spending any and all vacation time traveling throughout Europe, Kingsford was greatly influenced by the distinct flavors, ingredients and culinary concepts of the surrounding countries of the Mediterranean.

Upon graduation, Kingsford honed her culinary skills in Charleston, SC at the famed Magnolia's restaurant. Working under chef Donald Barickman, a CIA alum, Kingsford was able to broaden her talent by creatively cooking elegant southern cuisine, a hard art to master.

In 2002 Kingsford returned to Boulder to be with family and friends and began to pursue high end catering and party planning. After one year, Kingsford missed the exhilaration and thrill of the booming kitchen scene and signed on to open Brasserie Ten Ten under chef Anthony Hessel.

Now, at 4580, Kelly Kingsford uses her international experience to create innovative menus focusing on rustic yet elegant dishes. She concentrates on incorporating seasonal ingredients with traditional Mediterranean fare.

"Being here allows me to marry both of my true passions: food and wine. If I were not a chef I would be completely miserable. This is all I want to do-feed and entertain people."

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