Kaley Laird

Kaley Laird’s determination stemmed from her childhood. Even as a kid, Kaley was already confident and focused on her goals. Determined to be a chef from her teenage years, in high school, the school created a work study program so that Kaley could work as a Pastry Chef in a fine dining local restaurant. Kaley’s sights were already set, she applied to one college. Upon her acceptance into The Culinary Institute of America, she pushed forward at full speed. After graduating at the CIA she went on to receive her business degree at Niagara University graduating in the top of her class. Specializing in restaurant entrepreneurship, she spent her free time leading the hospitality school by being a teaching assistant for the culinary classes. Feeling trapped by the limited options of Upstate New York, Kaley would work with her mentor Chef Frank Mirabile at the Pittsford Golf Club in the summers. Frank had the Michelin knowledge and connections that he shared with Kaley to help propel her forward in her dreams. Choosing to leave and picking Napa California as her location, Kaley moved to the West Coast to work with Thomas Keller at Bouchon Bakery. Exceling very quickly and receiving the CORE award in only a year, Kaley moved on to work for various other restaurants until landing at Ubuntu where she not only found a home but became a Michelin pastry chef. Upon the closure of Ubuntu, Kaley moved on to break into the corporate realm by working as the Executive Pastry Chef for the Carneros Inn. As Kaley’s industry connections grew, she built a friendship with a fellow chef and together built a new concept in San Francisco named Aveline. With Michelin goals, Kaley truly began the creation of her style that she still holds true to today. Moving from Executive Pastry Chef to the Executive Chef of Aveline, Kaley honed her skills and culinary beliefs creating waves for herself. After many years in California and experiencing a heart wrenching loss, Kaley moved back to the East Coast to allow herself to be closer to her family. On her drive back across the country, she staged and received offers from prestigious restaurants but after a discussion from an offer at Blue Hill at Stone Barns, she chose to go smaller. Finding herself in Asheville North Carolina, she began working with John Fleer as the Executive Pastry Chef for Rhubarb, The Rhu and Benne on Eagle. After helping Rhubarb succeed through the pandemic, Asheville again was feeling small and trapping. Chasing a dream back to building big, Kaley moved to Charlotte North Carolina to help build Copain Bakery for the Nobles group. After Kaley’s departure, she began to refocus herself and her priorities not only in life but in the kitchen. She took a year off for the first time in her 20 year career to recenter, work on her mental health and heal. When deciding to jump back in, Kaley took her time choosing her next move ultimately deciding to work with Burke Hospitality as the Executive Chef for Mimosa Grill. Staying true to her passions and goals, Kaley spends her time at Mimosa integrating growth and change hoping to rebirth the restaurant into a stronger modern concept. Backed by her predominately female team, Kaley also aims to bring a stronger female presence to the industry and help to create change, respect and acknowledgement to women in the industry. When not pursuing her culinary aspirations, Kaley spends her days riding her bike, playing soccer with her dog Squish, obsessing about dinosaurs or adventuring outside as much as she can.