Co-Founder & Corporate Chef
Kelly Mullarney’s culinary resume led him to his current success with Bruxie. His professional history touches upon all the vital ingredients needed to make his concept soar. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, Kelly migrated west to the 5-Star resort, Salishan Lodge on the Oregon Coast. From here it was on to University Restaurant Group (Kingʼs Seafood Company today), where Kelly, with his innovative approach, helped the company earn "Restaurateurs of the Year".
Honing his expertise in the areas of independent fine dining, multi-unit restaurant concepts and high volume multi-faceted companies, Kelly became an in-demand consultant in the food service industry.
Many success stories later Mullarney gave birth to Bruxie—and today its success is fueled by his passion, creativity and restaurant savvy.