Kelly Bellmore

The Climb

Classical pastry technique and kitchen discipline came through Le Cordon Bleu Institute of Culinary Arts, where Kelly Bellmore trained for the career that followed. That education gave structure to an early curiosity, turning it into a professional vocabulary built on precision. The result is a style that reads as measured and exacting, with the calm authority that tends to accompany sustained technical training. The role of executive Pastry Chef at NC State asks for more than production. In Kelly Bellmore’s case, it also requires consistency, standards, and the ability to guide other hands without losing control of the details. The path from training to leadership is clear in that shift: technical foundation first, then the responsibility of keeping the work steady over time.

Today

At NC State, Kelly Bellmore works in pastry as both craft and instruction. "We do a lot of training and teaching with the staff," she said. That line names the practical shape of the job: the making of desserts, the repetition needed to keep them consistent, and the teaching that keeps a team aligned. In this kind of kitchen work, standards are maintained as much through instruction as through technique.

Career - Executive Pastry Chef — NC State Education: Le Cordon Bleu Institute of Culinary Arts

Signature

Kelly Bellmore’s signature dishes include banana chiffon with milk chocolate ganache and Run for the Roses. The pair shows range without abandoning structure: one leans on familiar flavors made precise through balance, while the other carries a name that suggests a more celebratory register. Read together, they reflect a pastry style grounded in training, discipline, and control.

In Their Words “We do a lot of training and teaching with the staff.” “When I was in middle school, I used to wake up before school, and I would cook.”

FAQ What is Kelly Bellmore's current role? As of 2026, Kelly Bellmore is Executive Pastry Chef. Where did Kelly Bellmore train or study? Kelly Bellmore trained at Le Cordon Bleu Institute of Culinary Arts. What recognition has Kelly Bellmore received? Pastry Chef of the Year, Southeast region (2016).