i. Biography
Her work tracks the move from pastry precision into broader kitchen control: menus shaped by season, local flavor, and the discipline that comes from pastry training. Kelly Conwell’s career in Kansas City and beyond is built on that seam between dessert craft and full-service leadership, where balance, texture, and timing carry through the whole board.
The Climb
Pastry training at Johnson County Community College gave Kelly Conwell a base in structure, finish, and consistency — the kind of foundation that holds up when the scope widens beyond sweets. That training showed up early at Jax Fish House & Oyster Bar in Kansas City, where Kelly served as Regional/Corporate Pastry Chef/Sous Chef from 2014–2016. The role required pastry work to operate inside the pace of a professional kitchen, and it set the terms for a career that would keep expanding without losing precision. At Stock Hill in Kansas City, Kelly Conwell moved deeper into leadership. As Executive Pastry Chef from 2016–2017, the work centered on the control expected of a pastry station at a higher level: exact timing, clean finish, and desserts that close a meal with intent. The next step at Stock Hill in Kansas City — Executive Chef from 2017–2019 — pushed that same standard into the broader kitchen, extending pastry discipline into savory execution and menu-wide oversight. That progression continued at YaYa’s European Bistro in Overland Park, where Kelly served as Executive Chef from 2019–2021. The role reflected a kitchen approach rooted in thoughtful execution, with a clear preference for ingredients and menu ideas that do not need overwork to read well on the plate. Across each stop, the line stays consistent: seasonality, local flavor, and measured construction over noise. Since 2021, Kelly Conwell has been Executive Chef/Pastry Chef of 715, a title that captures both sides of the craft in one post. It is a position that depends on range without losing detail — the pastry background still visible in the finish, the balance, and the way a menu is put together from start to service.
Today
Kelly Conwell’s current work at 715 shows what happens when pastry technique becomes part of a wider kitchen language rather than a separate lane. The title Executive Chef/Pastry Chef signals that the same hand is responsible for both ends of the meal, and the result is a profile built on versatility, exactness, and the ability to keep savory and sweet in the same frame.
Signature
Penne rage and Whipped Cheesecake point to the two registers Kelly Conwell works in: one grounded in savory comfort and structure, the other in sweetness and finish. Taken together, the dishes show a kitchen mind that moves comfortably between categories without flattening either one.
Recognition
National Student Chef of the Year marks an early read on Kelly Conwell’s technical ability.
Profile updated July 2026
FAQ
Asked of Kelly
What is Kelly Conwell's current role?
As of 2026, Kelly Conwell is Executive Chef/Pastry Chef.
Where did Kelly Conwell train or study?
Kelly Conwell trained at Johnson County Community College.
What recognition has Kelly Conwell received?
National Student Chef of the Year (2009).
