Kitchit - Chef Kelley Heldt

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KELLEY HELDT

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Reviews (8)

Chef Kelley Heldt has 8 reviews by hosts and 0 reviews by guests on Kitchit.

Review date:

February 10, 2012

Event:

Buffet for 20 diners in San Francisco, CA

Host: Cathy V's Review

Review: Very responsive and easy to work with, a pleasure to have in the kitchen, and most importantly fantastic food! Our guests came with high expectations and left very impressed... Made hosting a 20 person holiday dinner party felt like a breeze! READ MORE

Review date:

January 29, 2012

Event:

Four-star dinner party for 8 diners in San Mateo, CA

Host: Carolyn P's Review

Review: Kelley was just amazing and delivered a truly memorable meal and experience for my 40th birthday. We had a smallish dinner party for 8 people and Kelley delivered a truly 5 star experience. He developed a menu that worked with our budget and gav... READ MORE

Review date:

December 15, 2011

Event:

Casual dinner party for 14 diners in Palo Alto, CA,

Host: Gina B's Review

Review: We had the traditional Hanukkah meal and I called on a Thursday for a Tuesday night party and Kelley was like, "no problem." Peter, the server, and Kelley showed up at 4pm and were ready as planned by 6:30. The food was amazing and, more impor... READ MORE

Review date:

December 14, 2011

Event:

Four-star dinner party for 22 diners in Palo Alto, CA

Host: Stacie C's Review

Review: For my 40th birthday party, I wanted throw an elegant, intimate dinner party with amazing food. We had just come back from Hawaii and Chef Kelley's Asian/Hawaiian-influenced menus were just what we were looking for. In short, the dinner was ... READ MORE

Review date:

November 23, 2011

Event:

Event with Drop-off Food for 9 diners in san francisco, CA

Host: Ayesha M's Review

Review: Kelley was a real pleasure to work with especially given the 24 notice to pull together a buffet dinner for 9. With very minimal direction he put together a healthy satisfying menu and gave us super clear instructions on best ways to heat, serve a... READ MORE

Review date:

November 01, 2011

Event:

Casual dinner party for 6 diners in San Francisco, CA

Host: Julie C's Review

Review: Kelley is amazing. If you want to have a dinner that feels both easy and high-end, Kelley is the right man for the job. Everything went off without a hitch and our guests were extremely impressed with the food. Beyond that, Kelley is a dream - I'd... READ MORE

Review date:

October 19, 2011

Event:

Casual dinner party for 6 diners in Burlingame, CA

Host: Brad S's Review

Review: Our entire mean was fantastic ! After reflection and leftovers, I've decided I to add your bisque of kabocha pumpkin, carrot & persimmon with gingered crème fraiche to my list of what I want as part of my last super :) READ MORE

Review date:

October 18, 2011

Event:

Casual dinner party for 10 diners in Tahoe City, CA

Host: Cathy V's Review

Review: We hired Kelley to cater a casual dinner party for a group of friends at a vacation home in Tahoe. Kelley worked with me beforehand to come up with some seasonal menu suggestions and was happy to accommodate our dietary restrictions, tastes, and b... READ MORE

WHAT SETS ME APART

I draw on all of my restaurant cooking experiences, from cafes to four star, to provide you expert preparation of quality ingredients.

Diet restrictions ? Preference lists ? Challenges to make it delicious while healthy keeps my skills sharp ! !

California Cuisine ?..Try Kelley-fornia Cuisine !

KITCHIT CONFIDENTIAL

Chef Kelley Heldt's career in the food industry started when he was a young boy growing up in the Bay Area, then took him to resort scene on Hawaii, and has now brought him home once more to the bounty of the Bay and all of the amazing products it has to offer. And don't think for a minute that this geographically-privileged upbringing hasn't had an effect on the food that Chef Kelley likes to create and share with his clients. On the contrary, his style is imbued with both the fresh California vibe and with the casual elegance of a luxury Hawaiian resort. What drives Chef Kelley to produce the kind of food that his clients rave about is his commitment to learning new techniques and skills that continually refine his signature style. Over the years, Chef Kelley has had the opportunity to work with food in a variety of capacities, from producing his own line of tropically-flavored preserves to consulting and recipe development. However, he's found his true culinary calling in preparing intimate meals and parties for clients using their preferences and inspiration to feed his own. His knack for seeking out the best local products - wherever he finds himself - only boosts his ability to deliver just the right meal for any occasion.

About me
About my food

HOMETOWN

San Rafael, CA

EDUCATION

City College of San Francisco, Culinary Arts, Hotel & Restaurant Management, San Francisco, CA

UC Davis, Food Science Extension, Davis, CA

CURRENT POSITION

Owner/ Chef

Kelley Heldt Catering & Private Chef Services

EXPERIENCE

Cook, Chef, Chief bottle washer

Various: 20 years +, San Francisco Bay Area, Honolulu, Hawaii + Various locations across the U.S., & Canada

Owner/ Chef

Kelley Heldt Catering & Private Chef Services

BIO

CHEF BIO: Kelley Heldt When I was 10 years old my architect Father remodeled our kitchen, tripling the space of the original kitchen was necessary for a family of six kids. In this era of the late 70’s to early 80’s, the Bay Area began developing a sensibility for gourmet food. In a sense this is where and when America began to wake up and follow the rest of the world: cooking seasonally with fresh ingredients rather than processed. This culinary renaissance inspired me to teach myself to cook. From my first years cooking to the present day, cooking challenges me to keep absorbing, learning and honing. Chef Experience: While living in San Francisco between ages 18 and 23, I was lucky to work for many great Chefs. In 1990, I was extremely fortunate to land a job at Bruce Cost’s groundbreaking authentic Asian restaurant Monsoon, which was one of only five Bay Area restaurants awarded four stars from The San Francisco Chronicle that year. I worked on the five-burner wok station that utilized a variety of methods: steaming, frying, low temperature oil poaching and stir-frying. Many items were house made: curry pastes, sauces, tofu & soy products as well as smoked fish & fowl. In 1993, I jumped over to Honolulu when an opportunity arose to become a Sous Chef in a hotel with a Chef I had worked with at Postrio in 1989. I enjoyed being involved in establishing a new restaurant in a recently renovated hotel. Eventually I stayed in Honolulu for 14 years. After the hotel position, I assisted in transforming a produce market into a café: (The Fresh Market Café). I soon established a new direction for this venture: turning surplus tropical produce into jams, jellies and savory sauces which I jarred for retail sale at the Café. After the café closed down, I established my own label and product line: Ko’olau Condiment Co., named after the green jagged mountain range on Oahu. I shared a commercial kitchen with a wholesale baker where I refined my recipes and began wholesaling the products to local gift and gourmet stores. My goal was to create tropical fruit jams and jellies made without processed sugar. The product line developed a following during three Christmas seasons. I ceased production after three successful years as a dramatic increase in volume would have been required for the business to remain viable. Continuing to utilize the commercial kitchen I shared, I found new opportunities as a Private Chef and Caterer. Becoming a Private Chef: My first entry into the Private Chef world began in 2000. When I would moonlight for large catering companies in Honolulu, I found they were mainly only interested in booking high volume events. As an independent caterer, I established a niche with people who wanted a Chef to prepare smaller dinners and events with an emphasis on multi-course, “from scratch” custom menus using quality local ingredients. I have always believed that much of great cuisine is in the sourcing. I spend a good portion of time seeking out sources for the most fresh, ready or ripe and carefully handled goods. When the aim is to find the best, it is rarely found under one roof. Why Be a Private Chef ? : Often I am asked why I prefer the Private Chef line of work. Private Chef service allows me the privilege to have my hands on the best ingredients. In turn, the more I can utilize locally produced goods, the more I play a part in the chain of demand that will change our food production on a global scale. As a Private Chef, my role 80 % of the time is tailoring my menus to the client’s needs, likes and dietary restrictions. I enjoy the challenge of working with a list of restricted ingredients: it makes me a better cook. The greatest reward I receive as a Private Chef is when these challenges create an opportunity to continue learning and improve my skills: the perfect job for a Chef.

WHAT IS NEW AMERICAN CUISINE ?

Often I am asked, "what is your speciality ?" I prefer to use the umbrella term of "New American" to describe the cuisine that incorporates technique and method from global cuisines to best prepare ingredients available seasonally and in their prime. Cuisine may be a word of French origin, though it encapsulates the craft of cooking in all cultures. As a cook, I have had the good fortune to work for and with many great Chefs in my 20 + years of professional experience: in Californian, Italian, French, Latin, Chinese, Japanese, Thai & Vietnamese cuisines. A Chef's "style" is as individual as a fingerprint. We all learn the basics of cuisine and then take it our direction. However, learning, progressing and fine tuning never ceases -- that is why I love to cook. My "style" is to be true to my Craft: my motivation and inspiration comes from the privilege to turn ingredients into happiness.

CONTACT CHEF

Kelley Heldt

Owner/ Chef, Kelley Heldt Catering & Private Chef Services

Lobster Roe & Hearts of Palm Risotto (cooked in coconut water & vermouth), persimmon glaçage with saffron & ginger, poached lobster out of shell

Seared Ahi Poke with Thai Herb Essence, shaved watermelon radish, Persian cucumber, daikon sprouts

Roast Rack of Lamb, porcini mushroom powder dusted, served au jus with Pink Beet Quinoa and A Vegetable Tasting Platter

Dessert: Passion Fruit Mousse & Gelee, with Rhubarb Raspberry Coulis

Tomatoes from my garden, ready to roast: Summer Preserved in Sauce

Menus + Services

Check availability

Casual dinner party

from $75/diner*

Best for parties 4-24

"Casual Dinner Party includes the option of passed family style platters for each course OR individually plated courses. This option also offers a range of ser..." READ MORE

Sample menus

The chef will customize a menu for your event

Casual Dinner Party : Fall 2011 The Sauce on this entree, "Tomato & Carrot Butter" is not a butter but a reduction of fresh carrot juice with a roasted coulis of ripe tomatoes: the result is a sauce so rich and creamy you'd swear it had sweet butter in it !

Fall Vegetables Galore This menu can be done 100 % vegetarian as well: minus the scallops on the entree plate and minus the roast lamb on the entree plate, the price would be reduced to $90. per person.

Fall Vegetables Galore

$105.0 per person

Menus: Chef Kelley Heldt

Casual Dinner Party

Fall 2011

Appetizers:

Bisque of kabocha pumpkin, carrot & persimmon

with gingered crème fraiche

Seared Scallops with charred red onion & lemon zest risotto,

green fig, tangerine & picholine olive marmalade

dusted with matcha green tea powder

Entrée:

Roast Rack of Lamb : porcini mushroom powder dusted, au jus

with A Vegetable Tasting Platter :

~"Pink Quinoa" steamed in beet juice, tarragon, lemon zest & juice

~artichokes barigoule, globe hearts poached in white wine & saffron

~steamed haricot vert & asparagus, EVOO, lemon & fennel pollen

~fingerling potatoes roasted with leeks & garlic

~orange spiced roasted cauliflower with golden raisins & pistachios

~roasted shaved Brussels sprouts in orange juice with zest

~minted English pea & fava bean puree

~baby beets roasted in syrah

~lemon & honey braised endive

Dessert:

Individual Chocolate Soufflés:

side of vanilla bean crème anglaise & fresh berries

* Prices vary according to menu and event details

Cocktail party

from $50/diner*

Best for parties 10-50

"Cocktail Party features a menu of savory "small bite" items to be passed by servers. In this category, menus can be created that also include sweet dessert "sm..." READ MORE

Four-star dinner party

from $90/diner*

Best for parties 4-24

"Four Star Dinner Party brings a multi coursed plated feast to your home, with a menu featuring your favorite elegant and authentic desires & choices. This opt..." READ MORE

Buffet

from $50/diner*

Best for parties 10-100

"Buffet Menu offers a range of items to provide "something for everyone", ideal for a gathering of mixed company. Dessert items can also be added to the menu..." READ MORE

Kitchit - Chef Kelley Heldt

Kelley Heldt

Lobster Roe & Hearts of Palm Risotto (cooked in coconut water & vermouth), persimmon glaçage with saffron & ginger, poached lobster out of shell

Seared Ahi Poke with Thai Herb Essence, shaved watermelon radish, Persian cucumber, daikon sprouts

Roast Rack of Lamb, porcini mushroom powder dusted, served au jus with Pink Beet Quinoa and A Vegetable Tasting Platter

Dessert: Passion Fruit Mousse & Gelee, with Rhubarb Raspberry Coulis

Tomatoes from my garden, ready to roast: Summer Preserved in Sauce

Menus: Chef Kelley Heldt

Casual Dinner Party

Fall 2011

Dungeness Crab & Leek Tart

served warm with a salad of

baby romaine gems, sliced baby beets, radish,

crumbled goat cheese & pomegranate vinaigrette

Pan-roasted Alaskan Halibut Filet

confit of caramelized endive, baby carrots & meyer lemon,

carrot & tomato "butter" {no butter !, a natural reduction}

tagliatelle pasta in EVOO with chervil,

steamed baby spinach & grilled sweet onion

Heirloom Apples

poached in champagne,

with a caramelized reduction of the champagne

& creme fraiche

Menus: Chef Kelley Heldt

Four Star Dinner Party

Osetra Caviar Service

{From Sustainably Raised California White Sturgeon}

Buckwheat blinis, crème fraiche

shaved egg, red onion & chive

CHARLES ELLNER, CARTE D’OR, CHAMPAGNE

~~~~~~~~~~~~~~~~

Endive, Shaved Fennel & Baby Watercress

Grilled Frog Hollow peaches, Pt. Reyes blue cheese

glazed pecans, meyer lemon vinaigrette

GRGICH HILLS ESTATE, FUMÉ BLANC, 2009 NAPA VALLEY

~~~~~~~~~~~~~~~~

Filet of Beef Wellington

Chanterelle mushroom duxelle, mousse de foie gras,

essence of pinot noir

Marscapone-creamed spinach

Fava bean, corn & English pea succotash

FIDDLEHEAD CELLARS, 2007 PINOT NOIR, SANTA RITA HILL

~~~~~~~~~~~~~~~~

Flan

Infused with cardamom & lemongrass

with raspberries & candied ginger

JORGE ORDONEZ, 2006 MALAGA

~~~~~~~~~~~~~~~~

Menus: Chef Kelley Heldt

BUFFET MENU

SHRIMP & LOBSTER

Poached, peeled and chilled

On a bed of finely shredded napa cabbage, julienne of snow peas,

sliced avocado & tomatoes with a meyer lemon vinaigrette

CHILI RICE FLAKE-CRUSTED SEARED AHI

Green papaya & red radish slaw salad

with Thai basil & mint

SALAD of BABY GEMS, MACHE & ROMAINE HEARTS

With butter pears, walnuts & green goddess dressing

BROILED PACIFIC OYSTERS GLACAGE

On the half shell topped with diced braised fennel

& lobster cream glaze

CHEESE PLATE

with baguette,

assorted fruit slices & berries

ENTRÉE PLATTERS:

SEARED SCALLOPS

With caramelized cauliflower & chanterelles

and a picholine olive – golden raisin tapenade

TANDOORI-STYLE ROAST CHICKEN

Boneless chicken

marinated in yogurt & Thai yellow curry paste

roasted in a very hot oven, served sliced with crispy skin

GRILLED LOIN OF LAMB

With ratatouille of baby squash, eggplant, sweet onions,

tomatoes, caper berries & currants

STEAMED BLUE LAKE BEANS

Tossed with brown butter & ground toasted hazelnuts

CREAMY GRATIN OF ROOT VEGETABLES AND LAVENDER GOAT CHEESE

Yukon gold potato, Jerusalem artichoke, rutabaga,