Melody Bishop

A graduate of Le Cordon Blue School of Culinary Arts, Melody Bishop most recently assisted in the successful opening of restaurant Up on Knox in the Knox-Henderson district of Dallas. Prior to that, Bishop opened Lark on the Park and worked there for 4.5 years, receiving excellent reviews. During her tenure in Los Angeles, CA, Bishop worked on the opening of Tavern under the leadership of James Beard Award-winning chef Suzanne Goin. She also worked under Goin at AOC and Lucques Catering. Her resume includes other notables such as The Living Room in Hua Hin, Thailand, Bistro K, as well as Silverlake Wine, a highly respected company owned by three of LA’s top sommeliers. Prior to 10+ years in restaurants, Bishop freelanced in the film industry, focusing on the Art Department from August, 1995 through October, 2005.

Dennis Kelley

Dennis began his young culinary career working in the Boston and Cape Cod area and finally ending up in San Francisco, California where he attended California Culinary Academy. After graduation, he found himself working at Delfina for Chef Craig Stoll. After his 3-year tenure at Delfina, he worked at various spots in San Francisco including Boulevard and the 21st Amendment Brewery, as well as assisting in the opening of Range under Chef Phil West. During his tenure it received a Michelin star and 4-star review from the SF chronicle. During his time in Los Angeles, Kelley worked at Lucques in West Hollywood for award winning Chef Suzanne Goin. Kelley had a brief period in Las Vegas at Wynne Hotels and Caesars Palace. He left to collaborate once again with Suzanne Goin to open Tavern in 2008. While at Tavern Dennis moved from Sous Chef to Executive Sous Chef and eventually Chef de Cuisine. Kelley left Suzanne’s restaurant to move to Dallas with partner, Melody Bishop, opening Lark on the Park in 2013. Kelley worked at Lark successfully receiving rave reviews for 4.5 years. He then moved on to open Up On Knox. With the restaurant’s successful opening and rave reviews complete and the restaurant up and running smoothly, Bishop and Kelley have decided to move on to focus on their own projects.