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.

Executive Chef Todd Kelly

Todd Kelly, Executive Chef and Director of Food & Beverage, is responsible for creating the distinct menu for Orchids at Palm Court, The Grille at Palm Court and The Bar at Palm Court. He is also responsible for maintaining the standard of quality and service that has made the hotel famous.

While Todd has been at the head of the hotel’s culinary department, Orchids has been named Cincinnati’s Top Restaurant in 2011 by Zagat Survey and One of the Top 50 Restaurants in the U.S. by Open Table in 2010. Todd was also named a Hilton Hotel Signature Chef, one of only six in the U.S., in 2010. Orchids was also named #1 restaurant in the city by Cincinnati Magazine in 2011, 2010 & 2009, received a 5-Star rating from The Cincinnati Enquirer, and maintained a prestigious Four-Diamond rating from AAA.

Accolades :
• ACF Chef of the Year, 2011
• Hilton Hotel’s #1 Food & Beverage Hotel
in USA, 2011 & 2010
• American Culinary Federation’s Chef of
the Year, Northeast Region, 2011
• Orchids at Palm Court – Named Top
Cincinnati Restaurant, Zagat 2011
• Orchids at Palm Court – One of Top 50
Restaurants in U.S., Open Table 2010
• Orchids at Palm Court - #1 Restaurant in
Cincinnati, Cincinnati Magazine, 2011,
2010 & 2009
• Hilton Signature Chef – Todd Kelly, one of
only six in U.S., 2010
• Orchids at Palm Court – AAA Four-Diamond,
2006-current
• Orchids at Palm Court – 5 Stars –
Extraordinary (highest rating),
Cincinnati Enquirer, 2009
• The Bar at Palm Court – Best Martini Bar,
voted by readers, Metromix, 2010
• Orchids at Palm Court – Best Fine Dining
in Cincinnati, Where the Locals Eat (.com),
2009 American Culinary Federation –
Award of Excellence, 2007

You can contact Todd at Todd.Kelly@hilton.com

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Maître d' Charles Redmond

Charles Redmond is the maître d’ of Orchids at Palm Court. Charles is responsible for maintaining the level of service required at a AAA four-diamond fine dining restaurant. His duties will include managing the Orchids staff, developing menus with clients for private parties and maintaining, updating the wine offerings and is charge of all food and wine pairings. Charles will also work closely with the Executive Chef Todd Kelly to ensure service is functioning smoothly from the kitchen to the guests.

Charles is a Level II Certified Sommelier through the Court of Master Sommelier. He is currently studying for his Level Three Advanced Sommelier certification and plans to take the exam for Level III in 2011. The Level III Advanced Examination is exponentially more challenging than the Level II Certified Sommelier Examination and is a required step in the progression toward the Master Sommelier Diploma. Level III Sommeliers are expected to have a high level of preparation in terms of theory knowledge, blind tasting skills and practical restaurant service.

Charles has extensive restaurant experience and served as the Service Captain in Orchids for four years and previously worked at other dining establishments including Tink's, Vineyard Café and Lucier in Portland, Oregon.

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Pastry Chef Megan Ketover

Watch Megan on Bravo’s Top Chef
Just Desserts, Wed., Aug 24 at 10pm

Megan Ketover is a summa cum laude graduate of the Midwest Culinary Institute. Upon graduation, she worked at the Hilton and then returned to the MCI where she was the Pastry Arts Chef Instructor/Cake Designer. While at the MCI, she was also the Prep Chef on The Dish, a local cooking show.

In 2009, Megan won the American Culinary Federation’s Pastry Chef of the Year - Northeast Region, one of only four in the country! She also competed on the Food Network’s Challenge.

She has completed her American Culinary Federation-Certified Executive Chef practical and is a recipient of the American Culinary Federation’s Presidential Medallion.

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