Custom Culinary - Be true to the food
Richard Reilly

YEARS IN FOODSERVICE INDUSTRY:

25+

WHEN DID YOU KNOW YOU WERE GOING TO BECOME A CHEF?

My earliest memories of cooking began on my grandparents' farm in Central New York. At the age of six I would assist my Italian grandmother with the preparation of scratch made pasta, bread, sauces, and baked goods, as well as butcher livestock.

I started working for my parents' catering firm during the summer vacation of Jr. High School. This was when I knew without any hesitation, I wanted to be a chef in a French brigade style operation. I eventually completed my culinary apprenticeship with a world renowned French chef at La Chardonnay Restaurant, and then joined him at Ritz Carlton Hotels.

I continued to develop my passion for culinary excellence and held prestigious positions with premier organizations such as: Marriott Hotels, Walt Disney Resorts, Universal Pictures, and eventually Custom Culinary® as Corporate Executive Chef.

WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?

During my apprenticeship at Ritz Carlton Hotels, my chef always told me that you're only as good as your last meal. If you served 5000 dinners and the last meal served was unsatisfactory, you were not successful.

MEMBERSHIPS:

American Culinary Federation (Vice President Local Chapter since 2012), World Associations of Chefs Societies

RECOGNITION:

2014 American Culinary Federation local chapter (Orange Empire Chefs Association): Chef of the Year, United States Navy, National Corporate Chef Navy Chapter Award 2006, Certified Executive Chef (CEC) 2010, Certified Culinary Administrator (CCA) 2012, Southern California Restaurant Writers Award 1995, American Culinary Federation- Culinary Solon Bronze Medal, American Culinary Federation- Culinary Diploma 1992