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

Since his arrival to Orchids at Palm Court, Executive Chef Todd Kelly has earned rave reviews in addition numerous awards and accolades from local media to national organizations. Todd is responsible for creating the distinct, fresh and surprising menu for Orchids as well menus for The Grill at Palm Court and The Bar at Palm Court. He is also responsible for maintaining the standard of quality and service that has made Orchids famous.

Todd came to Cincinnati by way of Charlotte, NC, where he was the Chef de Cuisine at Ember Grille. While at Ember Grille, the restaurant received numerous awards including Charlotte Magazine’s “Best of the Best Readers Choice Award for Best Hotel Restaurant” Todd was also named one of Charlotte’s young stars on the culinary scene (Apollonaire, 2002). In addition to Ember Grille, Todd worked in award-winning restaurants in San Francisco and Pittsburgh.

Chef Kelly’s awards with Orchids

• Presidential Medallion–
    American Culinary Federation, 2008
• AAA Four-Diamond rated restaurant
• "★★★★★" – Cincinnati Enquirer
• "One of the top restaurants in the city"
    – Cincinnati Magazine, 2008, 2007, 2006, 2005
• Award of Excellence –
    American Culinary Federation, 2007
• Best Meal (Formal & Hotel) &
    Best Wine Selection – Cincy Business

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

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Maître d' Sean Garner

Sean is responsible for maintaining the level of service required at a AAA four-diamond fine dining restaurant. His duties include managing the Orchids staff, developing menus with clients for private parties and maintaining and updating the wine offerings. Sean also works closely with the Executive Chef Todd Kelly to ensure service is functioning smoothly from the kitchen to the guests.

Sean has extensive restaurant experience and has worked at several fine dining establishments in the Cincinnati area including Palomino, Cumin, Boca and Bella. Sean also received the American Culinary Federation’s Presidential Medallion. The ACF awards this honor as tokens of appreciation and tribute to people who contribute significantly to the culinary profession.

Sean, a resident of Norwood, has a Bachelors of Business Administration degree from the University of Cincinnati, where he majored in both marketing and management.

You can contact Sean at Sean.Garner@hilton.com

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Pastry Chef Kat Kessler

Kat Kessler is the Hilton Cincinnati's pastry chef.

Kat has received the American Culinary Federation, Inc., (ACF) Northeast Region Pastry Chef of the Year Award at the 2008 ACF Northeast Regional Conference held at the hotel April 5-7. Sponsored by Splenda®, the 2008 ACF Northeast Region Pastry Chef of the Year Award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has given back through the education of others by sharing his or her skills and knowledge.

As the Hilton Cincinnati Netherland Plaza's pastry chef, Kat creates innovative plated desserts for the AAA Four-Diamond Orchids at Palm Court and The Restaurants at Palm Court. She also produces the pastries and desserts for the banquet events in the hotel.

Kat, a native of Bristol, Vermont, is a graduate of the Culinary Institute of America in Hyde Park, New York where she was a Baking & Pastry Fellow and graduated summa cum laude. Since graduating, Kat has held several positions of pastry chef in prestigious dining establishments along the East Coast including Twin Farms in Barnard, Vermont – a Mobil 5-star property. Most recently, Kat was the baking and pastry chef instructor at the New England Culinary Institute in Montpelier, Vermont.

You can contact Kat at Kathleen.Kessler@hilton.com

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