WHERE IT ALL BEGAN...

William J and Mary Kelly, the founder of Kelly’s Hotel Wexford, was born in 1856. He was an accountant by profession and came to the idea of opening tearooms at the age of 37 while working at Nunns. He applied for permission to build his project in 1893 on a site provided by his wife, Mary’s family. Two years later, in 1895, Kelly’s Tea Rooms opened. Mary and William raised six children.

Nicholas Kelly, son of the founder William, took over the running of the family business in the mid-20s. He was a keen photographer, filmmaker and bird watcher, and he combined all three interests by filming the vast bird colonies on the Saltee Islands. His films were shown regularly to guests in this Wexford hotel. Nicholas was an avid gardener and is responsible for the proliferation of the cordyline palm tree in Ireland, having imported the first specimens from France. Nicholas and his wife, Kathleen, were very business-like when it came to the hotel and worked tirelessly throughout the 1930s and 1940s to promote it not just in Ireland but also in the UK. They had three children – Patsy, Billy and Christine.

William J Kelly, known to every visitor as Billy Kelly, was born in 1927 and took over the hotel’s running in 1953 at the age of 26. He married Breda Hennessey from Emly in Co Tipperary, and together they built Kelly’s into one of the leading hotels in Ireland. Billy was one of the first to train at the Shannon Hotel School under Brendan O’Regan, and both he and Breda were always on the lookout for good ideas from top hotels abroad that they could adapt and use themselves. Billy and Breda gradually expanded their hotel’s open season from just three months in the 1950s to most of the year around. They also instigated a long-running programme of extensions and renovations that included the construction of a swimming pool, squash and tennis courts and dozens of new bedrooms.

Billy & Breda realised early on the need to provide their guests with plenty of activities and things to do in Wexford. They quickly became the country’s first and finest Resort Hoteliers, with a hotel that was just as attractive to guests in February and November as in June and July, albeit for entirely different reasons, and these paid off. They lead the way for Irish tourism growth with their pioneering ideas and set the pace and standards that are still evident today.

At home, they worked almost as hard in the cause of the Irish Hotel industry. Billy became president of the Irish Hotels Federation in 1972 and was a founding member of the Irish Hotel and Restaurant Managers Association and the Irish Hotel and Catering Institute. His contribution to the federation and his fellow hoteliers is still commemorated with the Billy Kelly Award of Excellence, presented every three years, to hoteliers who have excelled in the service of their hotels and found time en-route to be of service to their colleagues in other hotels.

Following Billy’s untimely death in 1977 at the age of 50, Breda continued his work until the return to Rosslare of the couple’s son, Bill. During the intervening 10 years, Breda was in charge of seeing to the needs not only of the hotel, guests and 140 staff, but also her seven children, Mary, Anne, Liz, Kate, Bill, Vonnie and John Paul. Breda initiated the development of many of the hotel’s facilities, including the indoor tennis courts, and she upgraded the bedrooms and expanded the kitchens. One of her most outstanding achievements has been building up the collection of fine art, which has become one of the most striking aspects of the hotel. An evident feature of her management style has  always been her genuine concern for the welfare of the hotel staff and their families.

Bill Kelly, the fourth-generation member of the Kelly family to manage the hotel and the third to bear the name William J., is affectionately known as Bill. After completing his training at Switzerland’s renowned Ecole Hôtelière de Lausanne, Bill joined the family business, where he met his wife, Isabelle Avril. Isabelle is the daughter of esteemed French winemaker Paul Avril from Châteauneuf-du-Pape, forging a strong connection between hospitality and fine wine.

In 2001, Bill further enhanced his expertise by undertaking the prestigious General Managers Programme at Cornell University, solidifying his position as a leader in the hospitality industry.

Bill and Isabelle assumed management of Kelly’s Resort Hotel in 1987 alongside his mother Breda and their dedicated team. Under their leadership, the hotel has seen significant advancements, including the creation of the Aqua Club Leisure Centre, the development of La Marine Bar & Restaurant, and the modernisation of all bedrooms, which were enlarged and refurbished. They have also added 30 new rooms, redeveloped all ground-floor areas, transformed the gardens and children’s play areas, and revitalized the reception and gallery spaces. Notably, they spearheaded the creation of the award-winning SEASPA, elevating the guest experience to new heights.  In later years the introduction of the new Garden Restaurant, The Sea Rooms and their own Kelly’s Kitchen Garden.

Bill and Isabelle are proud parents to six daughters—Laura, Clara, Eva, Anna, Faye, and Grace

Laura Kelly, the fifth generation of the Kelly family, returned to Kelly’s Resort in February 2014 to join her father, Bill, and grandmother, Breda, in leading the family business. As the eldest daughter of Bill and Isabelle Kelly, Laura rejoined the team when the hotel reopened on Valentine’s Day, Friday, 14th February 2014.

With a solid foundation in business and tourism, Laura’s education began with a Commerce and Italian degree at UCD, followed by specialized training at the prestigious Ecole Hôtelière de Lausanne in Switzerland. Her passion for the hospitality industry has been shaped by extensive international experience in Singapore, New York, London, and her time with Club Med in Turkey and Morocco.

Laura’s wealth of knowledge and global perspective bring fresh insights to Kelly’s Resort Hotel, enhancing its reputation as a beloved destination in the South East. In 2021, Laura married restaurateur Richard Whitty, and together they are raising their three children, Kate, Sophie, and Bill.

Grace Kelly, also fifth generation Kelly, returned in February 2025 where she will join her father Bill and sister Laura to play an integral role in the continued growth of the hotel. The youngest daughter of Bill and Isabelle, will join the management on Valentine’s Day.

Grace studied at Dublin City University, studying Marketing, Innovation, and Technology. Her studies led to exciting opportunities in the corporate world, working with global giants Johnson & Johnson and Mars North Europe. These experiences gave her valuable insights into innovation and strategy, skills she is eager to bring to her role at Kelly’s. Passionate about food and hospitality, Grace decided to pursue formal culinary training at the renowned Ballymaloe Cookery School. Following this, she travelled extensively, immersing herself in different cultures and cuisines, further enriching her understanding of the global hospitality industry.

To deepen her expertise, Grace enrolled in the prestigious École Hôtelière de Lausanne in Switzerland, where she is currently completing a Master’s in Hospitality Management with a specialisation in Food & Beverage and graduated in January 2025.

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In December 2024, Kelly’s Resort mourned the loss of Breda Kelly, a remarkable woman who, alongside her husband Billy, played an instrumental role in shaping the hotel’s enduring legacy.

“Breda was an extraordinary woman whose legacy continues to inspire all of us,” said Bill Kelly. “Her contributions to Kelly’s and her unwavering warmth towards our guests, family, and staff will forever be cherished. We will celebrate her remarkable life and the profound impact she had on our community and beyond, ensuring her and my father’s legacy is carried on through the generations to come.”

Breda’s dedication and vision remain at the heart of Kelly’s Resort Hotel, a testament to the love and care she poured into every aspect of the hotel over the years.