Shelly Orozco-Marrs

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Bio:

My mother and grandmothers, all of whom were excellent cooks, taught me their craft, and I learned to love it. After graduating high school, I applied and was admitted to Kettering University in Michigan with a focus on Environmental Chemistry. Though I loved my time there, I soon felt that chemistry was not the right fit for me. After two-and-a-half years at Kettering I decided to leave college and pursue a career as a chef.

I chose to attend Indiana University of Pennsylvania’s Academy of Culinary Arts in Punxsutawney. After breezing through the program I began my career at Florida’s prestigious and legendary Boca Raton Resort and Club. My experiences ranged from fast paced resort casual dining to upscale fine dining to high volume, high profile banquets and catering. I also had the opportunity to cook for a few of my favorite celebrities including Adam Sandler, Jose Carreras of the Three Tenors, the late Tony Snow, and my personal favorite, Alice Cooper.

After five years in Florida, my former Executive Chef, the talented James Reaux and one of my restaurant chefs, Bryan Fyler asked me to help establish the Food and Beverage Operations at The Ridges Resort and Club in the northern Georgia / western North Carolina area. During my three years in the Georgia mountains I held the positions of Banquet Chef, Chef de Cuisine, and Executive Chef.

My dedication to quality and working with the best is what brought me to the University of Georgia.