Chef Luke Reyes
Los Angeles, CA
Originally from Massachusetts, Chef Luke Reyes initially set his sights on hospitality management, but soon realized his passion was found in the back of the house. He quickly caught the attention of James Beard Award-winning Chef Ming Tsai who gave him his first job. Under Tsai’s tutelage, Reyes worked on the line for a year and eventually moved to the highly lauded Aujourd’hui at the Four Seasons Hotel in Boston where he developed his skills in fine dining and expanded his knowledge base.
In 2009, he moved west to work alongside Chef Ilan Hall at The Gorbals in Los Angeles as chef de cuisine. Reyes quickly built relationships with local farmers and purveyors, and enjoyed the creative freedom to experiment with the menu and ingredients. He moved on to The Tasting Kitchen as junior sous chef where he honed his butchery and charcuterie skills. He opened The Corner Door in Culver City and created an eclectic and well-curated menu that focused on local and seasonal ingredients. It soon became a neighborhood gem known for its cocktail and menu-pairing items.
In 2013, he was victorious during his appearance on Food Network’s cooking competition show “Chopped.”
Reyes’s Butchers & Barbers is Houston Hospitality’s first-ever restaurant echoing the spirit of a classic American bistro from a bygone era. He created a menu to complement the aesthetic, and to be deliciously comforting and well-balanced. He is also developing a charcuterie program and will cure his meats in-house, employing whole-beast butchering.