Melissa Kelly is a world-class talent. She could attribute her success to her close-knit family, the Italian blood that courses through her veins, or her unrelenting Yankee spirit -- and she would be right. Inspired by her grandfather Primo, a butcher, and encouraged by her grandmother, who ruled the kitchen, Kelly learned that food at its best is simple, seasonal, and fresh. "I was brought up in a house where we always had really good food. We had a garden, we went fishing, and we made wine and vinegar." That approach to food and family has informed everything Melissa does. She is a true leader in the movement to make food at restaurants sustainable, eco-friendly, and seasonally delicious.

Graduating first in her class from the CIA in 1988, Melissa's post-graduate education took place in some of the finest restaurant kitchens in the country. She made her mark at Larry Forgione's An American Place in New York City. She went on to help open An American Place in Japan and lead the kitchen at Forgione's Beekman 1766 Tavern at the Beekman Arms in Rhinebeck, NY. Moving west, she worked with Reed Heron of restaurant Lulu and the legendary Alice Waters of Chez Panisse.

Gaining additional experience in Colorado, Barbados, and France, Melissa eventually returned to the U.S. where, from 1995 to 1999, she was chef at the Old Chatham Sheepherding Company Inn situated in upstate New York. Under her guidance the Inn developed into a world-class restaurant with a reputation for having the best ingredients, setting, equipment, and talent. Looking for a new challenge to sink her teeth into, she opened Primo -- named for her grandfather -- in Rockland, ME in 2000. Situated on four acres on the coast, Primo has organic gardens, biofuel-heated greenhouses, Italian honeybees, and an extensive recycling program. Raising heirloom pigs, Melissa is mastering the art of charcuterie -- bringing her full circle to the food of her childhood. In 2003, Kelly partnered with JW Marriott to open a second Primo at the Grande Lakes Resort in Orlando, FL. A third Primo followed in 2005 at Starr Pass Resort in Tucson, AZ.

Chef Kelly is the recipient of countless awards and accolades. In 1999 she was the winner of the James Beard Foundation American Express Best Chef, Northeast award. During her tenure as executive chef at Beekman 1766 Tavern, she was named one of the upcoming chefs of the 90's by Food & Wine magazine. Nation's Restaurant News, Bon Appétit, Gourmet, Chocolatier, The New York Times, The Boston Globe, Travel + Leisure, Condé Nast Traveler, Town & Country, and New York magazine, have all recognized her culinary talent. With Melissa at the helm of the kitchen, The Old Chatham Sheepherding Company Inn was named one of "The Best New Restaurants" by Esquire magazine and both "Gourmet Retreat of the Year" and a "Grand Winner" by Andrew Harper's Hideaway Report. Melissa received the 2002 Golden Whisk Award from Women Chefs and Restaurateurs and was most recently recognized by Bon Appétit as having one of the most ecologically minded restaurants.

Working hard to support the efforts of farmers, women, and the environment, Chef Kelly is a member of Slow Food Maine, Women Chefs and Restaurateurs, Chef's Collaborative, Maine Organic Farmers and Gardeners Society and The Congress of Chefs for Wild and Sustainable Seafood.

"Customers look for it [Alaska seafood], it tastes better and I feel confident to serve it. I know it was caught in a sustainable way, and I know that it is the healthier option."