Chef Brendan Pelley’s culinary career began at the age of 15 with an after school job as a busboy and dishwasher in a busy neighborhood restaurant in his hometown of Chelmsford, Massachusetts.
While studying fine arts at UMASS Lowell, his culinary horizons were broadened by revelatory meals at the amazing Southeast Asian restaurants in the mill city; a growing appreciation of Japanese cuisine; and his first tastes of fine dining in Boston. His passion for the visual arts had given way to a full blown obsession with the culinary arts. He worked as a waiter during lunch service at one restaurant then ran across town to work the line for dinner service at another.
He moved to the North Shore and became sous chef/pastry chef at the now closed but dearly missed Tryst Bistro in Beverly. Chef-owner Peter Capalbo mentored Pelley for two years; teaching him proper technique, restraint, finesse and the beauty of the freshest ingredients treated simply.
Growing ambition led Pelley to move on to work under Ken Oringer at Clio and chefs Marc Gaier and Clark Frasier at Summer Winter Restaurant. His first big break was a chance to work as head chef of the Franklin Cape Ann in Gloucester where owner David Dubois opened Pelley’s eyes to the endless possibilities of new American cuisine and how to operate an extremely well run restaurant.
When his son Miles was born Pelley took a step back to focus on cooking as Chef de Cuisine at Alchemy in Gloucester and the AAA four diamond Stonehedge Inn & Spa in Tyngsboro. His days off are spent with his son Miles, fishing, eating really great food, and listening to the Cure and Morrissey far too much for a mature adult.