The Aquarium’s exclusive in-house caterer provides world-class food, all prepared in our kitchen by our executive chef.

For more catering options, pricing information and food minimums, please call the Events Department at 617-973-5205, Monday through Friday 9 a.m. – 5 p.m. Inquiries may also be made through the private event inquiry form.

Patina chef Jackie Kelly

Meet the Chef

Jackie Kelly, Executive Chef, Patina Group, New York, NY

Jacqueline “Jackie” Kelly began her career in Eastchester, N.Y., before enrolling at Johnson & Wales University. After graduating in 1993, Jackie joined the team at the Metropolitan Museum of Art in New York City, where she prepared meals at this exclusive, members-only restaurant that catered to the elite of the art world and hosted banquets and events for up to 2,000 guests. Jackie quickly rose through the kitchen ranks at top New York establishments and by the year 2000, was Chef de Cuisine at Sea Grill, a landmark New York City restaurant. In 2005, Jackie joined Restaurant Associates Business & Institution Division and, over the course of five years, opened the Executive Dining Room at Morgan Stanley, creating the conference catering and a la carte menus, and oversaw the opening team for the Hearst Executive Dining Room, serving as managing director for six private dining rooms.

Over the next decade, Jackie went on to become Executive Chef at Wolfgang Puck Catering. She worked alongside a kitchen team of 30 to bring Wolfgang’s vision of providing a true restaurant-quality experience in a special event setting to life. She creates seasonal menus for intimate affairs, social occasions, convention galas, and noteworthy events, such as the Academy Awards® Governors Ball. Jackie returned to New York City in 2016, when she rejoined Patina Restaurant Group as Supervising Chef and  developed and implemented seasonal menus for executive dining rooms, cafes, and conference catering. She is excited to return to Boston as the Regional Executive Chef, overseeing the New England Aquarium culinary team beginning January 2019 and The HUB/TD Garden in August 2019.