Kim Boya is deeply rooted in hospitality, with a career shaped by kitchens, pastry, and a love of creating memorable guest experiences. A graduate of Johnson & Wales University with a foundation in Baking & Pastry Arts, she began her career in kitchens and catering before naturally transitioning into front-of-house leadership.

Her early work as a pastry chef reflected a love of seasonal ingredients and nostalgic baking, building a loyal following through restaurant work and intimate pop-ups. Her connection to the Berkshires began while working with the catering team for the Boston Symphony Orchestra, spending time between Symphony Hall in Boston and Tanglewood in Lenox—an experience that quietly shaped her path and ultimately drew her to the region.

Kim first attended the Nantucket Food & Wine Festival in 2017, where she met her now husband, Chef Ryan Boya—a moment that would go on to shape both her personal and professional life. Together, they now run Cello in Lenox, Massachusetts, where they bring a shared vision to life through thoughtful hospitality, seasonal cooking, and a dining experience grounded in place, connection, and a touch of playfulness.