Michael Kelly's culinary career began in his teens, as a busboy in local restaurants of his hometown of Cornwall, New York. Having found his
passion in cooking, he attended the Culinary Institute of America.
After graduation, Michael worked for some of the greatest kitchens in New York City, including Thomas Keller's Bouchon Bakery
and Gordon Ramsay's Gordon Ramsay at the London Hotel.
In 2014, Michael helped open Markus Glocker's Batard. In their first year of operation, Batard received three stars from the New York Times,
a Michelin Star, and the prestigious James Beard Award for Best New Restaurant 2015.
In 2016, Michael returned to his Hudson Valley roots and opened Liberty Street Bistro in downtown historic Newburgh, New York.