Contact Information

Email

michaeldean1800@g...

More Details

Job Start

September 01, 2012

Hometown

chicago

Current City

illlinios

Last updated: Sep 30 2012

Summary

Chef Reynolds comes to Leopold on the heels of a successful five-year run at The Gage, most recently holding the Chef de Cuisine role. Prior to The Gage, he held Sous Chef positions at Café Absinthe and Blue Water Grill. In the late 1990s, Chef Reynolds lived in the Pacific Northwest for two years and experienced farming firsthand on his parents’ five acre property in which fruit trees, elevated gardens and herbs were plentiful. He started his cooking career in 1992 while attending art school in Fredrick, Maryland. A friend offered him a position as a cook in his small neighborhood restaurant and it was there that Chef Reynolds discovered the discipline and camaraderie of professional kitchens and never looked back. Chef Reynolds is looking forward to integrating his lighter style and approach to seasonal cuisine while building upon the already established Belgian influences.

Specialties

Housemade sausage, Farm-to-table, Butchery, In-house charcuterie, and Housemade condiments

Cuisine(s)

Belgian