our chef

With an insatiable appetite for knowledge and passion for culturally diverse cuisine, Chef Eric Kelly has set himself apart from the crowd with great success in the premium hotel/resort industry and multiple restaurant concept developments in global cuisines.  Italian, French, American and Asian cuisine, have become the benchmarks of Eric’s continued success. 

Eric’s early professional experiences in California enabled him to hone his skills working in a variety of independently owned restaurants.  In 1990, he expanded his repertoire by learning the fine art of French pastry.  Eric joined the team at Le Meridian Resort in Coronado Island, Calif., where he had the privilege of working with Master Pastry Chef Yves Fournier.  He emulated the star chef and learned the finest techniques, all the while creating a few secret recipes of his own.  Working with Fournier was a “priceless experience” for Eric, “I learned the importance of discipline when working with Yves”.  His interest in a variety of native cuisines did not stop with French pastry.  In fact, it was only the beginning.  Eric enrolled in the California Sushi Academy. What he learned there soon took him to Scottsdale, Ariz. where he partnered with restaurateur Michael McDermott, and founded the extremely successful sushi restaurant “Kona Grill.”  As the Executive Chef, Eric developed the menu and further improved his cooking, presentation and operational talents.  Throughout these diverse experiences, he continued to cultivate his creativity as a chef.      

In 1996, Eric joined Hyatt Hotels. His tenure there included working at Scottsdale’s Gainey Ranch resort and convention hotels in both downtown Phoenix and Chicago. 

In 2001, Eric joined Levy Restaurants as the Executive Chef at Wolfgang Puck Grand Café – Orlando.  There, his diverse background made him the perfect fit for the high-volume restaurant which is home to four distinctive concepts: The Dining Room which showcases fine dining, the café where more casual fare is the focus, the sushi bar and Wolfgang Puck Express.

In 2005, Eric became the Area Chef for the Restaurant Group at Levy Restaurants where he managed the culinary direction at a number of Restaurant locations as well as involving himself with new concept development.  “Working with so many great chefs at Levy, has been without question the most educational and impactful years of my career”.

As Eric’s culinary talents grew so did the fun.  “I’ve had the great honor and pleasure of cooking at celebrity studded private events for the likes of Margaret Thatcher, John Travolta, Hillary Clinton and the 2006 Grammy awards”.

Some of the conceptual developments that Eric contributed to include Harley Davidson Museum’s restaurant concepts, “Eat Up” Buffet at Harrah’s Casino, American Girl Place Bistros in Atlanta and Dallas and culinary operations at the US Open Tennis tournament in New York City. 

Today, Eric has come to St. Louis to stay and focus all of his time on Scape and Crepes: etc.; two concepts that he worked with since their inception.  When asked what Eric’s favorite project has been he will tell you, “Scape Bistro and Crepes etc…in the Central West End.  I’m looking forward to meeting the great people of St. Louis.  I want to build these relationships with great food in front of us.”