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2012-07-08T00:00:00.000Z

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Wrong Mario Reyes?

Mario Reyes

Corporate Executive Chef

Nestle USA

Nestle USA

Background Information

Employment History

Vice President
Epicurean World Master Chefs Society USA

Chef
Westbury Hotel

Contributor
Southeast Food Service News


Nestle

Affiliations

Member
Research Chefs Association

Longstanding Member
World Master Chefs Society

Education



George Brown Culinary School

Web References (10 Total References)


Mario ...

ksms.ntxreferees.org [cached]

Mario Reyes Mario began his culinary career in Toronto, Canada, after graduating from George Brown Culinary College in 1982. He completed his apprenticeship at the Four Seasons Hotel in Toronto, then worked at such hotels as Bristol Place and Sutton Hotels in Toronto, the Westbury in New York, and the Le Meridien Hotel in Dallas. He has cooked for numerous dignitaries, including Queen Elizabeth in 1990 and President Bill Clinton in 1995. His many skills include journalism, having published Le Meridian Dallas Cookbook in 1995. Mario currently serves as a corporate executive chef for Nestle North America USA. A longstanding member of the World Master Chef Society, he has won medals in competitions in Canada, Ireland, England, Sweden, Thailand, Hungary, Argentina and the U.S. Mario is also a member of the Research Chefs Association, the International Association of Culinary Professionals, Chef Grillardin, and the Chains des Rotisseurs.


Southwest Food Service News - June/July 03

www.sfsn.com [cached]

Mario Reyes

...
Mario Reyes may have a million things to do as corporate chef at Nestle USA, but he has not lost his passion for cooking.
In fact, his very "approach is passion," the chef says.
"Cooking is the most important thing," said Reyes, who is vice president of the Epicurean World Master Chefs Society USA."Everybody eats in this world.I love to see when they enjoy the food.I'm a very people- person.I love to bring the passion in when people eat."
Reyes' people-oriented point of view is refreshing for someone who spends the vast majority of his time developing products aimed at mass markets.The role of the corporate chef is an interesting mix of food scientist, businessman and product representative.
"As corporate chef, I do a lot of research and development - menu development for large chains, hotels and restaurants," Reyes said.
Depending on the manufacturer he or she works for, the corporate chef can face quite a challenge developing recipes with a fixed number of ingredients.Imagine if the average executive chef at a restaurant suddenly could only make signature recipes using sweet potatoes.
But Reyes feels nothing but freedom working at Nestle.
"I find it unique because there are so many products you can incorporate into recipes," he said.
...
Reyes was born in Toronto, Canada.He started his food service career early.
"I started at the age of 13 as a dishwasher," he said.After graduating from George Brown Culinary School in Toronto, Reyes worked an apprenticeship at the Four Seasons in Toronto.
...
After working as a chef at the Westbury Hotel in the Big Apple, Reyes returned shortly to Toronto.He arrived in Dallas in the early 1990s to open Le Meredien Hotel as food and beverage director.
Reyes joined Nestle USA as corporate chef in 1996.He has won many awards and is active in numerous organizations, including Share our Strength.
Reyes coordinated a winemakers dinner for the top European winemakers during the Grand Tour USA in 1996.He cooked for President Bill Clinton in 1995 and prepared food for the Royal Visit of Queen Elizabeth in Canada in 1990.
He is the author of Le Meredien Dallas Cookbook.


Master Chef Helps School Develop Healthy Menu

www.food-management.com [cached]

Nestle Corporate Executive Chef Mario Reyes with Nestle Foodservice regional business manager Keith Spielman and Catholic High School FSD Mary Lou James.

...
Yet, there was Mario Reyes, corporate executive chef for Nestle USA and a certified master chef with Epicurean World Master Chefs, working in the kitchen at Catholic High School in Baton Rouge, preparing a dish of Chicken Teriyaki With Cashews, Rice Pilaf and Side Salad with Tossed Greens, Apples and Bananas.
Reyes was at the all-male 900-student Catholic High to help Nestle create a healthy eating program for teenagers at the request of FSD Mary Lou James.The chicken teriyaki dish Reyes was helping prepare was one of the selections in a three-week recipe cycle designed by a Nestle dietitian especially for a teen male population such as the one at Catholic High.


Southwest Food Service News - June/July 03

www.southeastfoodservice.com [cached]

Mario Reyes

...
Mario Reyes may have a million things to do as corporate chef at Nestle USA, but he has not lost his passion for cooking.
In fact, his very "approach is passion," the chef says.
"Cooking is the most important thing," said Reyes, who is vice president of the Epicurean World Master Chefs Society USA."Everybody eats in this world.I love to see when they enjoy the food.I'm a very people- person.I love to bring the passion in when people eat."
Reyes' people-oriented point of view is refreshing for someone who spends the vast majority of his time developing products aimed at mass markets.The role of the corporate chef is an interesting mix of food scientist, businessman and product representative.
"As corporate chef, I do a lot of research and development - menu development for large chains, hotels and restaurants," Reyes said.
Depending on the manufacturer he or she works for, the corporate chef can face quite a challenge developing recipes with a fixed number of ingredients.Imagine if the average executive chef at a restaurant suddenly could only make signature recipes using sweet potatoes.
But Reyes feels nothing but freedom working at Nestle.
"I find it unique because there are so many products you can incorporate into recipes," he said.
...
Reyes was born in Toronto, Canada.He started his food service career early.
"I started at the age of 13 as a dishwasher," he said.After graduating from George Brown Culinary School in Toronto, Reyes worked an apprenticeship at the Four Seasons in Toronto.
...
After working as a chef at the Westbury Hotel in the Big Apple, Reyes returned shortly to Toronto.He arrived in Dallas in the early 1990s to open Le Meredien Hotel as food and beverage director.
Reyes joined Nestle USA as corporate chef in 1996.He has won many awards and is active in numerous organizations, including Share our Strength.
Reyes coordinated a winemakers dinner for the top European winemakers during the Grand Tour USA in 1996.He cooked for President Bill Clinton in 1995 and prepared food for the Royal Visit of Queen Elizabeth in Canada in 1990.
He is the author of Le Meredien Dallas Cookbook.


News Release - September 8, 2006 B: Florida Seafood and Aquaculture

www.fl-seafood.com [cached]

Try Chef Mario Reyes' signature dish, Snapper Curry, a sautéed snapper filet with garlic and ginger served over rice with a light Thai curry cream sauce.

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