M’Lisa Kelley is the new Executive Chef of The Piper Café.

Kelley said her cooking reflect the seasons, and what is available locally.

“We now have a menu that changes daily and reflects my long standing relationship with local vendors and farmers,” Kelley said.

Before working at PHS, Kelley was part of a social services agency called Seneca Center Family of Agencies.

“I worked with children and families to develop meals that served their nutritional needs deliciously!” Kelley said. “At Seneca, I really found my heart, working with kids and families with food.”

Kelley said her experience at Seneca was what lead her to work at PHS.

“This is an opportunity to expand [on what I learned at Seneca] and perhaps also develop a Culinary elective program for the schools,” Kelley said.

Before PHS Kelley did some nutritional education and vocational training with the clients, as well as catered fundraising special events for the agency. She also ran a 3 million dollar a year catering and restaurant business for Nordstrom and headed up the spa kitchen at the Claremont Hotel.

Kelley said students can expect seasonality during the year.

“Stews and soups in the Winter. Lighter fare when the weather gets good. Food to reflect the seasons. I make a mean Shrimp and Grits, BBQ ribs and so much more.”

Kelley got interested in food because her father was a professional baker and a fresh water fisherman who tied his own flies and her mother always had an organic garden and “put up” the bounty at the end of each season.

Junior Remington Schoofield said, “As a growing boy I eat a lot, and the new food service makes great new meals!”

Junior Ellie Forrester has only gotten the free apples so far, but she said Kelley is very friendly and organized.”

“The most difficult thing about working here is the volume all at once!” Kelley said. “800 people out for lunch at the same time! But I love it so far!”