Chef Asbel Reyes - Biography

October 2011

Chef Asbel Reyes began his work in the culinary scene in his native New York at the age of 14, doing what he describes as “kitchen grunt work” until the late 1990s. He landed his first job as a chef for the Jersey City hotspot, Iron Monkey, which was awarded three stars by The New York Times.

Over the past two decades, Reyes has worked as a sous chef with a number of culinary giants, among them Andy d’Amico at Nice Matin, Kurt Gutenbrunner at Wallse and Café Sabarsky, and avant garde chef Paul Liebrandt, serving as his sous chef at AtlasOne Little West 12th Street, and later Gilt. In 2006, Reyes moved to Tampa, FL to consult with Chef Jeanie Peirola at the city’s legendaryBern’s Steakhouse and its sister establishment, SideBerns, to refine the restaurants’ menus.

Reyes has been involved with the International Chefs Congress since its inception in 2006; this is his second year as Culinary Director.