Kelly Dull is a pastry chef with over 16 years in the food service industry. After graduating summa cum laude with her Bachelor of Science in Baking and Pastry Arts from Johnson & Wales University, she honed her skills and techniques in kitchens all over the country, from Providence and Boston to New York, Chicago, and Santa Monica. Back in her home state of Ohio, Kelly had the great honor of working under esteemed cake decorator Wendy Kromer. She then went on to head the pastry department at Red, the Steakhouse, which has been named as one of the top 5 steakhouses in the country by Esquire magazine. In the years since then, Kelly helped a high profile bakery expand their line of products, and became a successful culinary instructor.
In the past few years, Kelly has been recognized as an award winning baker and decorator who has received press in both local and national publications. In winter of 2014, Kelly embarked on a journey to open north bakery in Providence, RI, where she helped build it from the ground up. While there, north bakery was mentioned in the Wall Street Journal and Yankee Magazine, and was recognized as the Best Bakery in RI by Rhode Island Monthly.
Kelly is currently located in Chicago, where she has further honed her skills working for Elysia Root Cakes, one of the top cake boutiques in the area. When not baking and decorating cakes, she can be found teaching a variety of pastry, cooking, and decorating classes around the Chicago area.