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Making Dallas Even Better

Executive Chef Chad Kelley Exits Meddlesome Moth

Meddlesome Moth’s execuchef Chad Kelley has left, according to owner Shannon Wynne, “to teach.” Where? “I don’t know,” Wynne said. “We’ve promoted sous chef Jennifer Otsuki.”

I reached Kelley. “I’m taking a break for a while,” Kelley said. My wife and I are looking at new concepts for next year if the economy turns around.” (She’s an architect.) Until then, Kelley has taken a position at Le Cordon Bleu on Webb Chapel in Dallas.

Wynne just issued this statement: “We are excited that Jennifer Otsuki has been promoted to Chef at the Meddlesome Moth where she has been working as sous chef under Chad Kelley for nearly two years. She is the one with the flair always sporting feathers and flowers in her hair and loves to visit the tables. She is joined by sous chefs Nic Amoriello and Keith Grober. Amoriello was formerly a sous chef at Taverna and  Nobu and a graduate of CIA in Hyde Park New York. ( We call him the Ninja Chef.) Grober recently graduated from the culinary School of Ft. Worth.”

  • Crotty Tex

    The Meddlesome Moth has no idea what it’s losing!! For as difficult and excentric as Shannon Wynne can be to work with, I’m surprised Chef Chad lasted as long as he did. What a loss to The Moth..

    Good luck Chef! Can’t wait to try out your own place one day. We’ll be the first in line!

  • http://www.marthatiller.com TIller

    Chad Kelly is a great Chef. This is huge loss for MM.

  • Amy S

    Chad, you might find this helpful, then again, you might not. http://sidedish.wpengine.com/2008/07/30/restaurant-101-investing-in-a-restaurant/

    The only thing I would add to this list: when looking for your location, try to find one you can buy (vs. lease). You pay rent to yourself and it’s an asset that is reuseable. And don’t be afraid to locate in good space even if it’s away from the competition, if you are successful they will follow you.

  • Susie

    Their pot pies suck some big dick.

  • Bilford

    I ordered the ahi tuna a while back and when it arrived at our table it was still PINK!!!! The kitchen forgot to cook my fish!! I sent it back and asked for it to be cooked well done, when the second order got to the table it was BROWN!! terrible presentation…and it tasted like water

  • Regis

    best of luck Chad. i really liked your specials, certainly the one with ranch dressing at lunch

  • Micheal

    Bilford-the tuna was crudo…meaning raw. Chad will be much better off somewhere else, the owners there aren’t much of recognizing talents in their staff until its too late and they’ve moved on to better. Best of luck Chad!