our roots

Chef Shelley Kilby was practically born into the culinary profession. Raised by a family of great cooks, she spent many summers on her grandfather’s farm gathering fresh fruits and vegetables and canning them for winter. Family gatherings often involved roasting oysters and picking crabs.

“Food has always been such a social aspect of my life so sharing it with others just comes naturally.”

A graduate of the Culinary Institute of America in Hyde Park, New York, Chef Shelley’s educational portfolio includes her extraordinary externship at The Little Nell in Aspen, Colorado. Her mentor was the renowned Chef Bryan Moscatello, winner of Food & Wine Magazine’s “Best New Chefs in America” in 2003.

Making her way back to Hampton Roads, Chef Shelley continued developing her own brand of culinary style working in notable restaurants like Todd Jurich's Bistro, Blue Pete's, and Bella Monte.

In 2006, she joined the faculty of the Culinary Institute of Virginia as a Chef Instructor while maintaining her involvement in off-site catering and event work. A student favorite in kitchens at CIV, Chef Kilby has seen many graduates begin their culinary careers in the kitchens where she once worked.

In 2019, Chef Shelley became the proprietor and Executive Chef of Graze Kitchen, located at 67th Street on the campus of Edgar Cayce’s A.R.E., and shared floor space with the A.R.E. Health Center & Spa. The seasonal menus at Graze Kitchen reflects Chef Kilby’s passion for healthy southern-style food, prepared with fresh and locally sourced ingredients. She is committed to producing delicious, beautiful food, paired with exemplary service, and maintaining her commitment to being client-focused.

When outside of work, Chef Shelley can be found on the beach, keeping up with her son and daughter, or in a nearby kitchen, creating meals for friends.