Kelly Redlin

About Kelly Redlin

With over 25 years of leadership experience in the hospitality industry, I have successfully navigated diverse environments, including restaurants, hotels, spas, hospitals, and catering. I have managed budgets exceeding $12 million and consistently achieved growth, increasing sales by over 30% annually. My expertise in overseeing multi-unit properties focuses on building cohesive teams that work collaboratively toward shared goals. Throughout my career, I have delivered outstanding results while supporting the communities we serve and fostering lasting relationships with customers, vendors, and employees.

Experience

1. Executive Chef

   Tuttle Orchards Inc

   Mar 2017 — Present

   Created a food service department for a fast growing agritourism farm. Increased sales 25-40% in foodservice alone year after year. Led team of over 90 employees to produce tens of thousands of donuts, caramel apples and baked goods, scratch made meals and packaged meals for sale in the farm store.

Education

• Purdue University

  Master Gardener

  2021 — 2022

• The Culinary Institute of America

  Culinary Arts, Culinary Arts

  1997 — 1998

• Gotham Writers Workshop

  Food Writing