- Job Start
- September 01, 2012
- Current City
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.
Work Experience: Culinary
Title: Chef de Cuisine
Cuisine: American, Upscale Comfort Food, Seasonal
Employment: Mar 2007 - Dec 2012
Behind the Line: Michael Dean Reynolds
Responses on Front Burner
Michael Dean Reynolds hasn't answered any What's New items yet.
Michael Dean Reynolds hasn't answered any Questions of the Day yet.