mario reyes

Chef Mario Reyes began his culinary journey at a young age in Paris, France where he was classically trained and then followed his culinary education at George Brown Culinary School in his hometown of Toronto, Canada. He then began working for prestigious hotels like Four Seasons, Sutton Place and King Edward Hotel. He then worked at the Westbury Hotel in New York and eventually moved to Dallas, Texas to open Le Meridien Hotel.

After many years in the hotel industry, he joined Nestle North America as Corporate Executive Chef and worked with numerous chefs and food companies worldwide in menu, R/D & product development & innovation.

Chef Reyes has competed and managed U.S.A. culinary teams in many prestigious competitions in England, Germany, Hungary, Canada, Sweden, Thailand, Luxembourg, Ireland and Croatia. His motivation comes from his passion for cooking, his love of people, and sharing and learning with others. He currently leads as the Director of Culinary and Innovation at Elior North America.