Born in the rural town of St. Paul, Missouri, McKenna Kelly was raised with a green thumb. She has as long held a deep appreciation and reverence for the natural world, which drew her to Bend, Oregon following her college graduation.

While she started in restaurant sales, McKenna soon joined the team at the lauded Blacksmith Restaurant and found there was so much more to discover about her craft. She trained under the steakhouse’s sommelier, Dawn, and built a robust foundation of hospitality and service while working her way up from a Server Assistant to Head Bartender.

In 2019, she returned to her Missouri home and began baking at Kaldi's in Chesterfield, developing her breadth of knowledge across the culinary world. She came back to Bend in September of 2020, connecting with Jenny King at BOSA Food & Drink, who encouraged her to pursue her passion for the industry and brought her on to help open the concept alongside Chefs Bill Dockter and Nathan King. With the BOSA team's encouragement, McKenna further immersed herself in the culinary community. She also expanded her knowledge outside of the restaurant, earning Master Gardener certification and her Court of Master Sommeliers Level 1. At this time, McKenna and her partner co-founded their own private events company in Bend, where they crafted tasting menus and beverage pairings using the region's seasonal ingredients and top-tier produce. 

In April of 2026, McKenna made the move to Chicago and quickly connected with the team at Sepia, admiring the restaurant’s staunch commitment to seasonal, honest cuisine. When she is not at Sepia, McKenna can be found foraging for wild mushrooms, long-distance running, and finding any opportunity to explore the great outdoors.