Chef Kelly 
Yambor

Chef Kelly Yambor is Chef de Cuisine at Elizabeth on 37^th Restaurant in Savannah, Georgia. As head of the kitchen staff in this award-winning fine dining restaurant, Kelly is responsible for the successful completion of daily dinner service, the management of staff and the kitchen facility, inventory control and ordering, seasonal dinner menus, nightly specials, and special events planning.

Kelly, who was born and raised in Michigan, received a Bachelor of Science in Food Systems Management from Michigan State University. She began cooking professionally while in college and then continued as a chef in Atlanta, Georgia with Indigo Coastal Grill and Partners. Indigo was voted "Best Brunch in Atlanta" by Atlanta Magazine while Kelly was brunch manager.

Elizabeth on 37^th opened in 1981 as the creation of Elizabeth Terry to highlight the regional cuisine of the coastal South. Kelly Yambor joined staff in 1995 and has continued the commitment to fine Southern cooking, derived from traditional recipes, using the freshest local ingredients.

Kelly and Elizabeth share a love of Southern fine dining, a commitment to fresh local products and a desire to work with a successful, talented kitchen staff. Recognizing their shared philosophy, Elizabeth chose Kelly as Chef de Cuisine, a position Kelly has filled with creative energy since January of 1998. Kelly’s recipes make full use of fresh coastal seafood, local produce and products, and the restaurant’s own house grown herbs and edible flowers.

Kelly maintains close business ties with local farmers and family-run businesses. She is always looking for specialty items, heirloom produce and limited production items. Elizabeth on 37^th is committed to giving dinner guests a culinary experience which reflects the South’s rich heritage.

Chef Yambor’s most recent accolade is the "Cooking for Wine" award from Santé Magazine in 2004. She’s cooked for a sold out James Beard dinner in October 2001 for the "Next Generation" series. She has also cooked on "Home Matters", the Discovery Channel, and locally on WSAV TV. Her recipes have appeared in Chef Magazine, National Culinary Review, and the Savannah News Press. Kelly has cooked for Food Arts 10^th Anniversary, Celebration of Southern Chefs in Charleston, SC and Memphis, and for Tour de Forks Kansas City – a James Beard Fundraiser.

Recipes

Elizabeth on 37^th

Elizabeth on 37^th opened in May of 1981 in Savannah, Georgia, as the creation of Chef Elizabeth Terry and her husband Michael. The simple elegance of their turn-of-the century Southern mansion sets the perfect tone for her subtle and stunning regional cooking based on wonderful old Southern recipes.

Elizabeth extensively researched Savannah cooking of the 18^th and 19^th centuries. She comments that Southern cooking is both country, "back of the stove" cooking, and her favorite elegant entertaining "front of the stove" cooking. She believes that Southern cooking should be contemporary but must maintain recognizable old-fashioned flavors. Her goal continues today as her protégé Kelly Yambor works with the wonderful bounty of our region – fresh, local seafood and produce, our own herbs, and Georgia Dairy products to create our wonderful Southern Coastal menu.

Elizabeth Terry’s reputation as an innovator and leader in the cuisine of the "New South" is well established. Some of her many accomplishments include:

Food Arts – 1999 Silver Spoon Award
James Beard – 1995 Perrier Jouet Best American Chef: Southeast
2000 Nominee Outstanding Service Award
Mobil Travel Guide – 1997 – 2003 Four-Star Award
Cervena Venison Front of House Service Award – 1997 and 1998
Restaurants & Institutions – 1995 Ivy Award
DiRoNa Award for Excellence – 1993 – 2005
Wine Spectator Award for Excellence – 1992 – 2005
Food and Wine Magazine – 1992 - 1993 "Top 25 Restaurants in America"
Nations Restaurant News – 1993 Fine Dining Hall of Fame

The South is known for its hospitality, and award-winning chef Elizabeth Terry is known for her ability to create magic in the kitchen. With her cookbook Savannah Seasons: Food and Stories from Elizabeth on 37^th, chef Terry, working with her daughter Alexis, brings all the warmth of the South and her culinary expertise in the kitchens of home cooks everywhere.

In 1998, brothers Greg and Gary Butch, longtime employees at Elizabeth on 37^th, joined the Terry’s as partners. This dynamic combination has assured the continuance of Elizabeth’s high standards of great cuisine and service in lovely, comfortable surroundings.