Brendan Pelley is a culinary leader with 30+ years of experience, known for their expertise in Greek cuisine, farm-to-table cooking, and building operationally strong, profitable restaurants. As Culinary Director for Xenia Greek Hospitality, Brendan helped guide Krasi, Greco, Bar Vlaha, and Kaia to critical acclaim, including a James Beard Award nomination for Krasi’s executive chef, Bar Vlaha’s recognition as Boston’s number one restaurant, and Kaia’s rare 5-star Boston Globe review. Their work has been featured in the New York Times, Bon Appétit, and Boston Magazine.

Brendan’s career spans appearances on Hell’s Kitchen and Beat Bobby Flay, leadership roles at Gibbet Hill Grill and Doretta Taverna, and the award-winning pop-up Pelekasis. Today, through Chef Brendan Pelley Consulting, they support chefs and operators with menu development, kitchen systems, financial strategy, and concept growth.

Brendan lives in Chelmsford, Massachusetts, where they are also launching a new restaurant project opening in 2026. Outside of work, they are an avid gardener, forager, and practitioner of jiu-jitsu, climbing, running, and lifting.