Kelly McClay, retired Dean of The Academy of Culinary Arts, is the author of the first edition of the Marco-Polo Study Abroad newsletter. A passionate advocate for sustainable practices in the food service industry, she has long been encouraging students to explore Italy, immersing themselves in its rich culinary traditions and culture. Her dedication to experiential learning and global education continues to inspire the next generation of culinary professionals.
FOR THE ARTICLE CAN YOU TELL ME WHAT YOU ARE DOING NOW?
WHERE ARE YOU WORKING, WHAT IS YOUR POSITION, WHAT DO YOU ENJOY MOST ABOUT YOUR JOB? ANY PERSONAL INFORMATION YOU MAY WANT TO SHARE? MARRIED, CHILDREN ??
I’m currently working as the Executive Chef of Mexiquila, a contemporary American restaurant with heavy South American influences. My culinary voice is hyper-seasonal with influences from Mexican haute cuisine, Italian artistry, Southern soul, and farm-to-table ingenuity. My approach to cooking is deeply rooted in using fresh, local ingredients and pushing the boundaries of traditional flavors while maintaining a deep respect for technique. I spent the first six years of my career at Hard Rock, where I developed a strong foundation in high-volume production and fine dining. That experience taught me discipline, precision, and the importance of delivering excellence at scale.
What I enjoy most about my job is the creative process—bringing bold flavors together in new ways and watching guests experience a dish they may not have expected. There’s nothing more rewarding than seeing someone take that first bite and be transported by the flavors.
On a personal note, I’m married to my beautiful wife, Dahian, and we have a daughter named Angeline. Which has given me a whole new appreciation for balance in the kitchen and at home. Food has always been at the center of my life, but now it’s something I get to share with my family.
1. WHAT YEAR DID YOU PARTICIPATE IN THE MARCO-POLO STUDY ABROAD PROGRAM?
I participated in the program in 2018, just before I started my first kitchen job at the Hard Rock Hotel and Casino.
2. WHAT WOULD YOU CONSIDER YOUR BEST MEMORY OF YOUR TIME IN ITALY?
There were so many unforgettable moments, but one of the most vivid was touring the Bertinelli facility and witnessing the art of making Parmigiano Reggiano. The process was mesmerizing—from the careful craftsmanship to the sheer scale of production. Walking through the aging rooms, surrounded by thousands of cheese wheels stacked floor to ceiling, was an awe-inspiring sight I’ll never forget. The dedication and tradition behind each wheel gave me a whole new appreciation for the craft of cheesemaking.
3. DO YOU THINK THE EXPERIENCE HAS INFLUENCED YOUR CAREER? IF SO, HOW?
Absolutely. The Marco-Polo program fundamentally changed how I approach ingredients, simplicity, and technique. I learned that the best dishes often come from restraint—allowing ingredients to shine rather than over-complicating them. It also deepened my appreciation for regional cuisine—how the flavors of Nettuno differ from those in Asti, and how every town has its own identity shaped by tradition, terroir, and history. That perspective has influenced my approach to menu development and sourcing, reinforcing the importance of seasonality and
locality in my cooking. I recently left a role as a chef on a farm here in New Jersey—a dream that took root during this very trip. I’ll never forget spending an afternoon rolling pasta at an agriturismo, completely immersed in the rhythm of Italian farm life. That moment cemented my love for working directly with farmers, cooking with the land, and embracing a more intentional way of crafting food. 4. WHAT WOULD YOU TELL A CURRENT STUDENT CONSIDERING PARTICIPATING IN AN
UPCOMING TRAVEL EXPERIENCE?
Don’t think about it, just do it. I almost backed out of the trip myself, but a mentor insisted I reconsider. She was adamant that an experience like this would change my life forever—and she was right. It was more than just a trip; it was a turning point. I made some great friends, worked alongside incredible chefs, experienced some of the best food I’ve ever had, and even connected with my own heritage. Seeing how another culture approaches food, wine, and life was nothing short of eye-opening. It shifted my perspective in ways I never expected.
5. WHAT DO YOU THINK THE GREATEST BENEFIT OF INTERNATIONAL TRAVEL IS FOR A
CULINARY STUDENT?
Travel pushes you out of your comfort zone. It forces you to taste, listen, and pay attention in a way you never have before. You see firsthand why certain ingredients and techniques exist in a region, and that changes the way you think about food. It makes you a more intentional, well-rounded chef, and honestly, a better storyteller on the plate.
6. KNOWING THAT INTERNATIONAL TRAVEL CAN BE A SIGNIFICANT EXPENSE, DO YOU FEEL THE MARCO POLO TRIP IS A GOOD VALUE?
Without a doubt. The hands-on experience, connections, and exposure you get are priceless. It’s an investment in your future. You can read about regional cuisine in books, but until you stand in an Italian market, watch fresh pasta being rolled out, or taste balsamic vinegar that’s been aged for decades, you don’t truly understand it.
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