We are pleased to announce the arrival of our new executive chef, Brendan Pelley. Chef Brendan is a Chelmsford native and has been cooking professionally in the Boston area for over 10 years. If his name sounds familiar, maybe you have seen him on renowned food competitions, such as Hell’s Kitchen, Beat Bobby Flay, and the WGBH Food Fight.

We hope you will visit soon to taste some of his mouthwatering new menu items, such as Seared Scallops with roasted beet risotto, crispy prosciutto, preserved lemon; Red Wine-Braised Short Rib with blue cheese polenta, shaved Brussels sprout salad, horseradish gremolata; or Maplebrook Farm Burrata with sweet potato puree, ras el hanout granola, and hot honey, to name a few.

Please join us in welcoming Chef Brendan to lead our culinary team. Scroll down further for a more detailed bio.

Known most recently for spearheading the Boston trend of modern Greek cuisine as chef de cuisine at Doretta Taverna and his pop-up restaurant Pelekasis at Wink & Nod, Chef Brendan Pelley has also long been known for his commitment to using local, sustainable and organic foods to influence his cooking. Chef Brendan has achieved an impressive list of accolades including Rising Star Chef by Improper Bostonian, Best in New England from Yankee Magazine, as well as several Boston Magazine Best Restaurant awards during his chef tenure in Boston. He has had the honor of twice being a featured chef at the legendary James Beard House in New York City and competed on FOX television’s Hell’s Kitchen as well as Food Network’s Beat Bobby Flay.

When he’s not in the kitchen at Gibbet Hill Grill, you can find him hiking and foraging for mushrooms with his family in and round his home town of Chelmsford.