Chuckanut Brewery adds Kelly to kitchen

The Bellingham Business Journal

Chuckanut Brewery & Kitchen in Bellingham recently announced the addition of chef Wynton Kelly of Dallas, Texas to the kitchen team.

Kelly will continue the tradition of using as many local products as possible in creating outstanding menus that match the qualities of Chuckanut’s award winning beers. Chuckanut Brewery’s kitchen produces fresh American cuisine and sometimes utilizes its own beers in the process.

As head chef and sous chef in Texas, Kelly worked for the “Old Monk” restaurant and the Garden Café where he created consistent, delicious and creative menus. At Myerson Symphonic Hall, he developed and designed special catered menus for private banquets of up to 1400 people.

Kelly will continue to perfect the daily lunch and dinner menus as well as offer a new Hoppy Hour food menu Sunday through Thursday from 4 to 6 p.m. in the bar. He will also lead the team in the preparation of the Winter Beer Dinner March 3, a three to four course set menu paired to Chuckanut beers held in the brewery. Kelly is also available to create special catered menus for large private parties and meetings held at the brewery.

For more information about special events and parties at the brewery please contact Mari Kemper at 360-752-3377 or visit

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