Meet The Staff

Orchids at Palm Court is proud to have world-class chefs, offering only the freshest and most innovative cuisine. Meet our chefs, and learn how these artisans have honed their craft.

Cincinnati Dinner Reservations

Executive Chef Todd Kelly

Todd Kelly, Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherland Plaza, is responsible for creating the distinct menu for Orchids at Palm Court, The Grille at Palm Court and The Bar at Palm Court. He oversees all culinary operations for the restaurants & bar, in-room dining, and banquet and wedding menus as well as managing a staff of 170. He is also responsible for maintaining the standard of quality and service that has made the historic hotel famous for 80 years. Kelly has spent more than 20 years in the culinary industry including time at Ember Grille in Charlotte, N.C., Peter James Townhouse in Charlotte, and Rubicon in San Francisco.


  • AAA Five-Diamond - 2015 & 2016
  • Forbes Four Stars - 2013, 2014, 2015 & 2016
  • Hilton Hotels & Resorts #1 Food & Beverage Hotel in USA - six of the last seven years
  • OpenTable - One of Top 100 Restaurants in USA for Best Service - six consecutive years
  • Historic Hotels of America - Best Restaurant in a Historic Hotel
  • American Culinary Federation Award of Excellence - two-time winner
  • Cincinnati Enquirer - Five Stars - Extraordinary

You can contact Todd at

Hotel Restaurants

Pastry Chef Megan Ketover

As a child, Megan Ketover read every cookbook she could, leading to her first job at a Cincinnati bakery, before later graduating summa cum laude from the Midwest Culinary Institute. In 2009, she won the American Culinary Federation’s Pastry Chef of the Year-Northeast Region, and has also competed on the Food Network’s Challenge, and Bravo’s Top Chef: Just Desserts.i>

Megan incorporates her passion for the art and science of baking through the desserts, breads, candy and pastry she creates for the French-inspired restaurant and hotel.

Private Parties

Sommelier Jenny Hicks

Jenny Hicks is the Sommelier at Orchids. She is a Certified Level II Sommelier and won the Walter Clore Scholarship for the top score in her class on the exam. Previously, Jenny was the wine buyer for Vino Volo at the Cincinnati/Northern Kentucky International Airport as well as the Sommelier at DiStasi Restaurant and Banquet Center in Wyoming, Ohio. She comes to Orchids with fifteen years of fine dining restaurant experience in Cincinnati. On your next visit to Orchids, have Jenny select one of her personal favorites to pair with you meal!

Private Parties

Manager – Bar at Palm Court Lindsay Laubenstein

Lindsay Laubenstein is the Manager of The Bar at Palm Court. She is a Certified Cicerone® of beer, holds the Award T tequila certification from the Tequila Regulatory Council in Mexico, and will also be testing for her Spirits Professional certification at the end of April. Lindsay has extensive experience creating outstanding cocktails and beverage programs, and has previously served as brand ambassador (aka “Whiskey Guardian”) for the Angel’s Envy family of whiskeys as well as a private hospitality/bar consultant. Lindsay has also been an active member of the United States Bartenders’ Guild (USBG) since March 2011 and recently assisted in reestablishing the Cincinnati chapter. The USBG is a professional organization centering around education, networking, and professional growth for those within the beverage and hospitality industry and boasts over 5,000 members nationally. She currently serves as President of the Cincinnati chapter.