Chef’s Bio
Chef Shelly Demmon has been in the food service industry for 15 years. She spent time
in New York catering with her family, before moving to Germany for two years working
for the Army. In 1997 Shelly moved back to New England to attended Johnson & Wales
University where she earned a degree in Culinary Arts.
After graduating from Johnson and Whales Shelly gained experience working for the
Capital Grille on Newbury Street and in Chestnut Hill. Three years later Shelly left the
Capital Grille to work for the Naked Fish restaurant. With all this experience under her
belt she became the Executive Chef at a family restaurant in South Boston in 2001. As
the executive chef she opened up a café in the seaport district. After years in the
restaurant business Shelly felt it was time to get some management experience and took a
position at Jurys Boston Hotel where she continues to work part time as a sous Chef and
food and beverage manager.
Shelly values what food means to children. She is currently working with the Bigelow
gardens committee to help improve the landscape for our schools and teach children the
art of nature.