Kelly Kleisner

Pastry Chef

Kelly Kleisner joined Oak Steakhouse’s culinary team as pastry chef in July 2013. The child of hospitality professionals, Kleisner brings a lifelong passion for the industry as well as 15 years of experience.

Born in Phoenix, Ariz., Kleisner traveled most of her life, settling in Charleston in 2006 after falling in love with the city’s then burgeoning culinary scene. Prior to moving to Charleston, she completed two prestigious internships, at The Greenbrier Resort in White Sulphur Springs, W.Va. and MK the Restaurant in Chicago, both in 2002, where she worked with James Beard Foundation recognized Chef Mindy Segal and gained valuable hands-on kitchen experience.

Upon moving to Charleston, Kleisner worked as the pastry chef at The Ocean Room at the Sanctuary Hotel on Kiawah Island, SC. Kleisner also worked as the pastry chef at Fat Hen and the lead baker at Lady Fingers Bakery. Pursuing her dream, she opened Mirabelle Bakery in 2009. There she employed skills she honed at some of the Southeast’s most recognized restaurants to create sophisticated wedding cakes.

Kleisner graduated from Kendall College in Chicago with an associate degree in applied science.