Monday, April 1

A night under the stars with
Kelly Fields and Cheetie Kumar

Cocktails and shopping at 5:00 p.m. Dinner to follow.

SOLD OUT

Tuesday, April 2

A night under the stars with
Kelly Fields and Cheetie Kumar

Cocktails and shopping at 5:00 p.m. Dinner to follow.

SOLD OUT

 

 

Growing up in Charleston, South Carolina, Kelly Fields discovered her natural talent for cooking and baking while helping her mother pickle and preserve their garden’s produce. At a young age, Chef Fields began working in some of New Orleans most celebrated patisseries but it wasn’t until she worked with Chef Susan Spicer that she realized her passion for the culinary arts. Following her time with Chef Spicer, Fields pursued a degree in baking and pastry arts from Johnson & Wales back in her hometown. Upon graduation, Fields returned to New Orleans and took her first position as pastry chef at Restaurant August. The aftermath of Hurricane Katrina forced her to leave in 2005 but she returned in 2010, after extensively traveling to study under chefs in Europe, the Middle East, the Asian Pacific and San Francisco. Fields quickly rose up the ranks with BRG Hospitality as executive pastry chef—responsible for overseeing all the group’s pastry operations—while extending her scope to savory stations.

Having mastered her craft for over two decades, Kelly opened restaurant and bakery Willa Jean in 2015, showcasing her robust pastry expertise and passion for traditional cuisine. “We bring honest, Lowcountry-Southern fare to New Orleans, while celebrating all we have around us. With simple, nostalgic dishes that are served with intention and care, I like to think that we pay tribute to the South’s sense of belonging,” Fields explains.

For four consecutive years, Fields has been a James Beard Award nominee and semifinalist for the “Outstanding Pastry Chef” category.

ChefKellyHeadshot_Gabrielle Geiselman.JPG
 

 
Cheeite Kumar closer 2019 Juli Leonard credit.JPG

As a child in India, Cheetie Kumar could often be found in the kitchen with her mother and grandmother watching, and learning as they prepared daily meals. Her family held strongly to their culinary heritage, thoughtfully passing on generations old technique and authentic preparation. At the age of 8 she arrived in the US and settled in the Bronx, NY. Immersed in a world of various ethnicities, Cheetie was exposed to new cultures, flavors and food. Daily lunches at friend’s houses opened her eyes to a blending of culinary ideas inspired by Korean, Chinese, Thai, Eastern European and South American dishes.

A graduate of the University of Massachusetts with a degree in psychology, Cheetie is a self-taught, guitar-playing cook with a background almost as diverse as her food. Upon moving to North Carolina, she embraced the area's culture of readily available, renowned agriculture, and incorporated these seasonally evolving foods to fit her multi-cultural menus at Garland. Cheetie’s cooking is created in a refined and thoughtful way, filled with imagination and rebellion. It is unassumingly delicious. Her food may seem “foreign” but is rather an interpretation of local ingredients made through the eyes of someone who grew up in India, New York City and the South.

In 2017 and 2018, she was nominated semifinalist for James Beard Award’s “Best Chef: Southeast” and was profiled in the New York Times in October, 2018.