About
Chef Brendan PelleyBrendan Pelley is a seasoned culinary leader with more than 30 years of experience, known for a deep understanding of Greek cuisine, farm-to-table practices, and the operational systems that make restaurants thrive. Brendan founded Chef Brendan Pelley Consulting to help culinary businesses strengthen profitability, streamline operations, and elevate their food and hospitality. The mission is simple: support chefs in becoming not only exceptional cooks but capable and confident business professionals.
Throughout their career, Brendan has led some of Boston’s most respected kitchens. As Culinary Director for Xenia Greek Hospitality, they helped shape the success of Krasi, Greco, Bar Vlaha, and Kaia. Under their leadership, Krasi’s executive chef earned a James Beard Award nomination, Bar Vlaha was named the number one restaurant in Boston, and Kaia received a rare 5-star review from the Boston Globe. Brendan has also been recognized as Best Chef, General Excellence by Boston Magazine, with additional features in the New York Times and Bon Appétit.
Brendan’s background includes appearances on Hell’s Kitchen and Beat Bobby Flay, along with key roles such as Executive Chef at Gibbet Hill Grill—where they guided the farm-to-table restaurant through the challenges of the COVID-19 era—and Executive Chef of Doretta Taverna with the Schlow Restaurant Group. Their acclaimed pop-up, Pelekasis, was named Best Greek Restaurant in Boston in 2016.
In addition to consulting, Brendan is launching a new restaurant project in their hometown of Chelmsford, opening in 2026—bringing decades of experience full circle in the community where they live and are raising a family.
Through Chef Brendan Pelley Consulting, they offer comprehensive support in menu development, kitchen operations, financial strategy, team leadership, and long-term concept growth. Brendan’s work centers on helping chefs and operators build businesses that are as sustainable and profitable as they are creative.
Brendan lives in Chelmsford, Massachusetts, with their partner and three children. Outside the kitchen, they are an avid gardener and forager, and stay grounded through jiu-jitsu, rock climbing, running, and lifting—pursuits that mirror the discipline, curiosity, and energy they bring to every professional project
