Foundry was conceived and realized through experience, vision and integrity by industry veterans Ken Kelly and David Flanagan. They pride themselves on a management team and staff that share the desire to deliver great experiences to every one who graciously enters Foundry's doors. Ken and David see the people who work at Foundry on Elm as industry crafts-people who know how to mix drink, guide you through a menu, help you pick the perfect beer to match your dinner and anticipate your needs. A few words about key contributors below...

Ken Kelly & David Flanagan - Founders

Co-owners Ken Kelly and David Flanagan have been friends since the young age of 12 years old. While their paths took them in various directions, they always knew they wanted to work together – and it was only a matter of time before they did. Between them, they have over 30 years of collective front of the house and back of the house restaurant experience. At the core of their efforts, is their emphasis on gracious hospitality and culinary education. The opening of Foundry on Elm is their first venture together. As the present proprietor of Union Square mainstays The Independent and Precinct, Ken Kelly has deep restaurant roots in the Somerville community, which he looks forward to continuing with Foundry on Elm. David Flanagan has worked with some of Boston’s best restaurant brands. From New York City’s Bouley to Boston’s Brasserie Jo, Great Bay and Temple Bar, he has honed his skills as an oenophile and restaurant manager with some of the cities most talented tastemakers. At Foundry on Elm, he pays tribute to the many mentors he has had along the way.

Derek Clough- Executive Chef

Chef Derek Clough comes to us after a twenty-five year culinary journey that has taken him on adventures on both coasts of the United States.  Under the teutelage of world famous chef Thomas Keller at Bouchon in Napa Valley, Derek found a passion for marrying classic technique with a fresh locavore approach that lends itself beautifully to what we here at Foundry on Elm seek to offer.

Chef Clough's core beliefs are simple:

Great Product + Excellence of Execution (technique) = Great Food.

"I believe that it is better to understand the past and the authenticity of a culture and a representative dish than to try and “invent” something new. I would rather make my mark by presenting a known dish perfectly than to “create” a supposed new dish. It is
my experience that people will, subconsciously or consciously, seek this out. To me; mother nature will provide all that we require of the foods we eat. My job is to not get in the way, rather to assist by pairing simply with complimentary flavors and coax with natural and time tested techniques."

Jonathan Schick- Executive Sous Chef

Adam Sherburn- Sous Chef

Manny Gonzalez- Assistant General Manager and Beverage Program Director

Geoffrey Thompson- Manager

David Derrick- Service Manager

Patrick Sandlin - Beer Czar

Patrick Sandlin has undoubtedly led an adventurous life – that has revolved around beer. Born in the marshlands of southern Louisiana, he moved quickly and was raised in the North East of Scotland.  There he was able to travel Europe and as a result was exposed to what he deems real beer.

Patrick returned to the US in 1993, and lived on a houseboat in Key West before deciding to travel the country. He worked his way through the bars of America: from Miami to San Diego, and up the west coast to Alaska. After much traveling – and tasting every local brew along the way – he made his way back east and has been in Boston for the last 10 years. Trained in the school of Max Toste (Bukowski’s Tavern / Deep Ellum), Patrick’s knowledge and enthusiasm for lagers and ales grew to be a foundation for his beer program at Foundry on Elm.