Kelsey Yerger, Executive Chef
. Born in Reading, Pennsylvania, and raised there for 21 years, Chef Yerger started in the business at age 13, washing dishes on the weekends at a farmer’s market diner.
Later, after several years of washing dishes at a local hotel after school, Kelsey was promoted to short order cook, then line cook, which continued through high school. After graduating high school, Chef Kelsey ventured out into other food establishments, getting the experience for which he hungered, ending up as Chef at a local airport restaurant at age 20. At that point in his career, he realized he needed an education to achieve his youthful aspirations, so he enrolled at the Culinary Institute of America in Hyde Park, New York. Upon graduation C.I.A., he chose the Stouffer’s Restaurant division and worked at One Nation in Columbus, Ohio, then Top of the Centre Square in Philadelphia, Pennsylvania, totaling three years. From there, he decided to move back to the Midwest. So, he secured the Executive Chef position at Maketwah Country Club in Cincinnati. After six months, Chef Yerger joined the highly regarded culinary and hotel group Commonwealth Hotels, Inc. He secured a position as Executive Chef of the Commonwealth Hilton. While the Executive Chef at the Hilton, he received “Best of Taste Award” for the following: Louisiana Seafood and Sausage Gumbo, Hickory Smoked Barbeque Ribs, Mahi Mahi Lobster Butter Sauce and Oriental Chicken and Noodle Salad.
After three years of create work at the Commonwealth Hilton, Chef Yerger was called upon to open Commonwealth Hotels’ new premiere private dining club, the Metropolitan Club, as Executive Chef. After creating the highly renowned culinary selections at the Club, he has now maintained those standards for seven years. During this time, he has been called upon to take a more Corporate Chefs role to support some of Commonwealth Hotels, Inc., other properties. Chef Yerger created a menu fore the Embassy Grille restaurant at the Embassy Suites Cincinnati RiverCenter, which is a Hilton Hotels award-winning restaurant. He has guided the extensive creation of the “Zebo’s Bistro” menus and the “nouveau” guest oriented catering menus of the Cincinnati Marriott at RiverCenter.
Chef Yerger resides in White Oak with his wife, Missy and their three children Logan 26, Sydney 23 and Paige 21.
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