She went on to become the chef at Exile, then at Peter Dent Catering, both in Tribeca. Shelley opened the first Dean & DeLuca Espresso Bar at the Paramount in Midtown, then began working as a private caterer in the city. She has published recipes in various journals and books, including the New York Times and Food & Wine Magazine, Recipes From America’s Small Farms, and co-wrote The International Mail Order Gourmet, a food guide, with friend Jamie Harrison.
Self-taught, Shelley followed her instincts and passions into the cookery of France and Italy, Northern Africa, and the Far East. Shelley has a love of fine ingredients and an intuitive grasp of their possibilities. From 2000 – 2003 Shelley was Executive Chef at The Garrison, running three kitchens, including Bill Brown’s Restaurant, a top-end establishment on the property, and two large banquet facilities.
Since forming Fresh Company Shelley has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev. She is a founding member of the Cold Spring Farmer’s Market and works in the Hudson Valley region to promote local foodmakers and farmers.
Shelley lives in Garrison with her husband and children, and still tries to paint.
Following a 15-year career in finance, Partner Kimball Gell oversees the business management of the company. She works with clients on event planning and staffing. Kimball has a Masters in Library Science, and 8 years experience as an executive at Merrill Lynch. She is an organized administrator, with a instinctive sense of entertaining. Kimball has homes in Manhattan and Garrison. She shares the appreciation many Hudson Valley residents have for the environment and the creative energy of the area. As part of Fresh Company, Kimball is building a business that supports the values of sustainability while being dedicated to the art of creative cooking and appealing presentation.
