Chef Scott Kelly grew up in Saginaw Township and graduated from Douglas MacArthur HS in 1985. He served four years in the U.S. Army as a German translator.  Chef Kelly pursued a degree in international business and German language at Eastern Michigan University.  It was after that he decided to start cooking. Chef Kelly moved back to Saginaw and began hiscooking career at The Germania Town and Country Club under the tutelage of Carl Tanner. After a couple of years, he ventured out and decided to try new paths and found himself on Mackinaw Island at the Iroquois Hotel. From there he spent three and a half years at The Ocean Reef Club in Key Largo, Florida. It was there he earned his first executive chef position at the very small Card Sound Club.

 After not seeing the trees change color for a couple of years he started to miss home and found his way back to Ann Arbor and had a small stage at The Polo Fields Club. From there he was recruited to be the Executive Sous Chef at the Double JJ Resort and Conference Center in Rothbury, Michigan. While there he broke his ankle and came home to Saginaw to convalesce at his parent’s home. While home he was asked by friends of his dad what he was up to and if he was cooking anywhere currently. This conversation led  him to becoming the Executive Chef and Inn Keeper of The Montague Inn. A professional goal he'd had since his first-day cooking. For seven years his he and his team brought back the Montague to its former glory. It was there they hosting wine dinners, murder mystery events, and fantastic weddings.

A change of ownership at the Montague led Scott to join the team at the Bavarian Inn in Frankenmuth. After an extended learning experience, Scott then moved to the Midland Country Club. While at the Country Club he began work on planning his own restaurant, Bradley's.

In the fall of 2013, he began work on Bradley's, opening in the late summer of 2014. The next four years flew by until the untimely misfortunes that led to the closure of Bradley's. From there Scott was the Executive Chef at McLaren Bay Region in Bay City. Covid brought changes and my departure. Scott now finds himself at the helm of Bay City's Old City Hall. He is currently starting the renewal of the menu and a training program for the staff here. Soon we'll be leading the pack of the Bay Regions culinary scene.

The Voortex Jazz Blues Band was created by bassist Mark VanVoorhees and harmonica and vocals Kelly Kiszka "Papa Kiszka".  They are generally joined by a guitarist, pianist, and drummer, and as bassist Mark VanVoorhees puts it, "the reason we called it the Voortex because you never know who will blow in and play!"

The band for the Culinary Concert is
Bass: Mark VanVoorhees

Harmonica & Vocals: "Papa Kiszka" 

Guitar and Vocals: Larry McCray

Drums Stevie Nyquist

Keyboards: Pat Cronley

Check out all the Voortex upcoming gigs at voortexjazzandblues.com