Meet Our Chefs
Chef Chad Bergman grew up here in Enumclaw, and has eaten at some of the restaurants all his life. “Getting to be a part of that scene is such a wonderful feeling for me. Hopefully, one day, someone will talk about growing up eating my food at Kelly's Mercantile.”
Chad’s late Grandma ran a restaurant in Renton and was also the Chef. “When I would visit her as a child she would sit me in a chair in the kitchen and I would watch her cook. She was such an amazing chef that I still look up to on a daily basis. One day I will have a chicken soup like hers that truly heals everything from a scuffed knee to a broken heart.”
“There are many ways to learn how to cook. The way I chose wasn't necessarily the easiest way, but I loved (almost) every moment of it. I went the route of taking jobs at top restaurants and learned from great Chefs. Each restaurant I worked at taught me something new and through the years I have compiled a lot of cuisines and techniques.”
Chef Chad has worked all over Seattle, Portland, and even Hawaii…. In Steakhouses, French Bistros and in Asian fusion restaurants. He started cooking professionally when he was 23 and has been in love ever since. “I would have to say my favorite Restaurant I have worked at in the past would be Millers Guild in Seattle, WA. There I got to work with Dry Aged 64oz Ribeyes that I would grill on a wood fire grill. Those things were beasts!!”
Chef’s goals for Kelly’s: “Butchery and farming have always been a passion of mine, so I would love to bring a whole-animal-butchery, and farm-to-table element to the Restaurant. I think working with the local farmers here in Enumclaw would be such an amazing treat. I want to provide the people I grew up with a taste of their own land and the fruit of their labor.”
Chef Ky Loop has worked in the food industry since age 13. He graduated from the culinary program at South Seattle Community College in 1997. He excelled in his culinary arts at Palisade (RUI) and has been the Creative Director for A Terrible Beauty (Seattle) where he created a name for his interpretation of “Irish Soul Food”. His passion for food, people and a love of BBQ inspired him to open KJ’s Backyard BBQ in 2011.
A true Northwesterner, Chef Ky loves to forage wild foods and often spends time mushroom hunting, fishing local rivers, or pursuing wild game. He has been featured in jetsettersblog.com, Real Food Traveler, Examiner.com, and Northwest Travel & Life for his personally guided foraging tours. On these tours, Chef Ky combines his culinary skills with his foraging skills to gather locally sourced ingredients from farm, forest and water and turn those into a chef made meal for the group.
Chef Ky lives & works in the Cascade Foothills and is currently the Executive Chef & Catering Director at Kelly’s Mercantile (1444 Cole St., Enumclaw, WA) where he continues to deliver newly inspired culinary magic through his unique banquet and catering experiences.