There's just nothing sexier than a hot guy in a hot kitchen. Di Fratelli's chef and all-around sports fan Brian Kelley, 32, could boil water just by looking at it. Hot, sexy, single — and an athlete who cooks? What more could a hungry gal want? Brian Kelley, you are cute, cute, cute, no doubt about it! And you are so sweet. Must be from all those Cowboy Cookies you used to bake at Kirchhoff's.
I definitely baked a lot of cookies. Hundreds of thousands, probably!
So now you're the head chef at Di Fratelli's?Yes, I'd been working here on and off, and took over the kitchen in July. The recipes mostly belong to Eric Hoffman (Di Fratelli's co-owner and executive chef) and Patrick Fletcher (former chef), but the appetizers, specials, soups and sauces are mine.
What's your favorite dish to make?
It's the bolognese sauce, for sure. It takes a little TLC and some time, but it's absolutely magnificent served over rigatoni pasta. It's wonderful. That's my favorite.
Sign me up for that one, then! How did you land in the restaurant business?I started at Max's Brick Oven Café as a server and bartender. I did that for a number of years, and moved over to Kirchhoff's, which is where I learned to bake. I moved to Orlando for a few years and worked at Wolfgang Puck's and managed a Ruby Tuesdays, then came back here.
So you didn't go to culinary school?
No, no, I'm not professionally trained at all. It's been on-the-job training. I learned a lot from Max, and from Jenny and Josh at Kirchhoff's. And, of course, here.
What's the secret to a great kitchen?It's no one single thing — it's a multitude of things. We have a great staff here — an excellent sous chef and a great dish washer. That takes the pressure off me. The greatest secret I guess is preparation. You gotta be prepared. As long as you're prepared, it's good.
Do you love it?
I was talking to my pops the other day, and he asked if I really like what I'm doing. I love taking 12 different ingredients, combining them, sending something out and having a positive response to it. It's very gratifying. Everyone has to be passionate about something. For me, it's sports and food.
You look like a total athlete!
I've played soccer since I was 7 or 8 and still play to this day.
Where?
I play in the evenings at the new sports complex. Some of the games start at 9:30 p.m., which gives me time to get out of the kitchen, go home, change and get to the game.
Who's your favorite soccer player?
Probably Ronaldo, from Brazil.
And from that baseball cap you wear, looks like you're a St. Louis Cardinals fan, too!
I love baseball. I lived in Alton, Ill., until the sixth grade — Alton is right across the river from St. Louis. I'm a huge Cardinals fan.
And your favorite Cardinals player?
Albert Pujols. The reason being he married a woman who has two kids with disabilities. I have a soft spot in my heart for kids who are physically challenged. My brother worked for the Special Olympics. And while no one in my family is physically disabled, I'm always amazed by what people can do despite their challenges.
Brian, you are just too sweet! You must have a rockin' love life.
Ah, well, my love life is nonexistent at the moment.
Impossible!
It's true. I'd say since January or February, my whole focus has been on the restaurant and playing soccer.
Brian! You know what they say about all work and all play and no lovin'. You gotta stir your pots! You gotta add some spice!
Hah! Well, I'd love to jump back into the dating ring. Absolutely. But it would have to be with the right person at the right time.
Well, the time is definitely right — what would make the person just right?
It has to be someone who would work with my schedule. Most people work 8-5 jobs. I work most nights, and that's always an obstacle. It takes a compromise to make it work. For example, I'd love to take off and go to the Distiller's Dinner. But I just can't. So it would have to be someone who understands that.
The other thing I'd love is someone who's spontaneous. So if I were to suggest going to St. Louis or Nashville, they'd want to do it. That's what keeps things interesting instead of the "same old, same old." Rock on, Chef Kelley! OK, now show us your stuff!
OK, let's make Italian Sausage with Peppers and Marinara. Step one is sauté the sausage.
No olive oil?
No. The sausage has oil in it, so you don't have to put any in the pan.
I did not know that! Then step two, add in sliced red bell peppers. I think red peppers taste better than green peppers, so I use the red.
Could you use both?
Yes, but then you're overdoing it.
Oh.
Then you add the marinara sauce.
How do you make that?
That's a house secret.
Oh, come on! Well, I'll give you a hint. It has garlic, tomatoes, basil, thyme and oregano — and it's slow roasted.
Gee, Brian, thanks for the insight there!
Sorry. It's a secret. I could tell you, but then, you know. Then you serve it over rigatoni pasta.
And voilá?
Add some cheese, put it under some heat for a minute and voilá.
Well Brian Kelley, you are just so cute, cute, cute, I can barely stand it. Are you coming to our iList Paducah party, 5:30 p.m., Sunday, October 5, at Doe's Eat Place?I wouldn't miss it.
Cook on, Brian Kelley!
