Kaelin, raised in Oaxaca, developed a deep appreciation for food and Mexican cultural traditions while growing up in a family immersed in cooking. He spent his youth at his mother's cooking school, Seasons of My Heart, and accompanied her on various TV programs, including the PBS series, Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values the practice of growing one's own produce and sourcing quality ingredients, which he learned while working on his father's tomato farm.

In 2010, Kaelin started as a line cook at Omni La Mansion del Rio in San Antonio, TX. He then progressed to become the lead line cook at Omni's Mokara Hotel and Spa in 2012. Kaelin continued his culinary journey as a sous chef at Hugo's in Houston, TX, specializing in Mexican cuisine. He further honed his skills as a sous chef at Caracol, focusing on Mexican coastal cuisine. In 2015, Kaelin became the executive chef at Bajo Sexto Taco in Nashville, TN. in the Country Music Hall of Fame. Seeking new experiences, he staged at renowned establishments like Blue Hill at Stone Barns, Eleven Madison Park, and Noma's pop-up restaurant in Tulum, MX in 2017. In 2018 Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco, a wood-burning Mexican restaurant in Brooklyn, NYC. After Oxomoco, Kaelin opened La Calenda for renowned Chef Thomas Keller in Yountville California, an authentic Mexican restaurant.  In early 2022 he moved back home to Oaxaca, but he is still an active chef consultant for La Calenda.

Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has joined as a partner and CEO, bringing his passion for Mexican cuisine and commitment to authenticity.