An alumnus of Paul Smith’s College, Kelsey Richards graduated at the top of her class, and during her tenure at school, participated in cooking competitions and was a lead member of the ACF Knowledge Bowl team. Starting at Gibbet Hill as a cook and a farm hand, Kelsey quickly demonstrated her passion for farm-to-table dining and worked her way through the ranks, serving as kitchen manager, sous chef, and now executive banquet chef of The Barn at Gibbet Hill. When she isn’t leading the Barn’s kitchen team, she loves to spend time with her husband, Grant, and her dog, Sawyer, enjoying outdoor activities such as kayaking, fishing, camping, gardening and searching for loons. Though Kelsey enjoys many cuisines, she is always eager to share that “Thai Food is her spirit animal.”