Plating Pros

A Little Chic + A Lotta’ Lake Vibe

MEET: Chef Kelly Graff Kelly Jae’s Lakeside

by Shelley Galbreath photos by Write Connections | strategy + design

Chef Kelly Graff has always been interested in cooking, but her journey

to becoming a chef was somewhat

circumstantial… when she stepped into the role to fill-in as needed at her parents’ restaurant, Checkerberry Inn, where she worked from 1987-2006. It was a circumstance that was meant to be; she instantly loved the challenge of creating dishes others enjoyed and appreciated.

After her time at Checkerberry Inn, she worked at Citrus, An American Bistro— then, in 2008 Graff opened Kelly Jae’s Cafe in downtown Goshen, where it remained until 2020.

Her newest venture is in Syracuse. Kelly Jae’s Lakeside has a casual, no-fuss lake vibe, so whether in shorts and sandals, picking up carryout, or celebrating a special occasion, the Lakeside can accommodate.

LAKElife readers, meet restauranteur Chef Kelly Graff.

Kelly Jae’s Lakeside

110 E. Main St., Syracuse 574.537.1027, kellyjaes.com

A Little Chic + A Lotta’ Lake Vibe

Partners in business and life.

Why did you become a chef?

I have always been interested in food. My mom was an excellent cook and I was exposed to all types of different foods growing up. Having worked in the hospitality industry, the kitchen and restaurant is what allowed me to be the most creative. Having a heightened sense of taste and smell has allowed me the ability to create unique and tasteful dishes.

How has your background shaped you into the chef you are today?

To me it is all about taste and textures. I try to create dishes so that three or four flavors come into the mouth at the same time, so people get a bit of sweet, salty, and hot— all in one bite.

What is your signature dish?

We have several that could be considered signature dishes. A customer favorite that has been a staple in all my restaurants is the Jae’s salad which features field greens, blue cheese, spiced pecans, Asian pear, and a balsamic vinaigrette. Pork Pad Thai has also been something that customers rave about. I like to mix Asian flavors into many of my dishes.

What has been your most rewarding experience as a chef?

The wonderful and kind comments from patrons when we closed the Café (in Goshen) were humbling and overwhelming. It was great knowing how much our food and presence impacted the community. We were blown away by the kindness and support we were shown.

What do you enjoy most about being a chef?

Creating bold flavors with a few key ingredients is something I pride myself on. I do not lean toward complexity for the sake of a large ingredient list. Every ingredient in my food has a purpose and a specific flavor I wish to enhance. I also enjoy working with locally sourced food when possible. I believe in creating a community.

How would you describe your restaurant?

The Lakeside is your restaurant, with a vibe we hope is welcoming to all. We want it to feel a bit ‘big city,’ but comfortable where a person can get a drink and chill, or celebrate a special occasion. We create dishes with bold flavors that are not overly complex. We have unique flavor profiles with dishes you expect to find in a larger metro area.

Do you do anything special when plating your dishes?

You eat first with your eyes. Our plates present our dishes in a way that sparks curiosity and invites you to take that first taste.

What gives you the greatest joy as a chef?

Seeing people appreciate the food and environment that we provide them. I love seeing my crew treated to compliments and love because this is a joint adventure for us all.