Executive Chef / Director of Food & Beverage
As executive chef of Orchids at Palm Court in Cincinnati, Todd Kelly manages the seasonal menu of French-inspired dining at the AAA Five-Diamond rated restaurant. In addition to overseeing the flagship restaurant at the Hilton Cincinnati Netherland Plaza, Kelly also directs the culinary operations at The Grille at Palm Court and The Bar at Palm Court, maintaining a distinct menu with locally grown produce for each establishment, as well as in-room dining and banquet and wedding menus—all while managing a staff of 170. With an ever-changing food and beverage menu, Kelly ensures that all culinary operations at all the restaurants on the Hilton Cincinnati Netherland Plaza maintain a standard of quality and service for which Orchids has become renowned.
Throughout his career, Kelly has earned numerous awards and honors. In 2011, Kelly won the American Culinary Federation USA Chef of the Year and is one of only six Hilton Signature Chefs in the United States. Under Kelly’s direction, Orchids at Palm Court has been named a Forbes Four-Star Restaurant for four consecutive years, a “#1 Restaurant” by Cincinnati Magazine, and named “One of the Top 100 Best Restaurants” by OpenTable for six consecutive years, including 2014’s ranking as No. 7 Best in the U.S.