Betsy Kelly & Simon Solis-Cohen

Betsy and Simon met at the prestigious Culinary Institute of America in Hyde Park, New York. Their enthusiasm for their studies blossomed when they each became teaching assistants, responsible for training and managing the school's on campus restaurants and bakery. After graduating from the CIA, they headed West.

Simon furthered his culinary training at The French Laundry after previous work in New York at Thomas Keller’s Per Se and Daniel Boulud’s Daniel. Taking advantage of the legendary Napa Valley, Simon began working at a premier Napa winery to further his passion for food and drink and immersed himself in wine.

Betsy trained under esteemed pastry chef Francisco Migoya. She built on her expertise in pastries and began studying bread at Thomas Keller's flagship Bouchon Bakery and soon became the bread baker for The French Laundry.