Chef Rey's culinary journey began at the age of 17 when he pursued his passion for cooking at Le Cordon Bleu College of Culinary Arts in Pasadena. Since then, he has built an accomplished career in luxury hospitality, holding leadership roles at renowned destinations across the country. His experience includes positions as Executive Chef, Executive Sous Chef, Senior Sous Chef, and Banquet Chef, where he developed expertise in restaurant operations, banquet execution, menu development, and team leadership.
Drawing inspiration from his Filipino heritage, Chef Rey creates culinary experiences that bring people together, whether through thoughtfully crafted small plates or celebratory meals shared with family and friends. His diverse background and dedication to innovation allow him to blend global influences with the vibrant flavors and cultures of Southern California.
As Executive Chef, Rey is passionate about developing unique menus that showcase seasonal ingredients, bold flavors, and memorable dining experiences. His approach balances creativity with approachability, ensuring every dish reflects both craftsmanship and hospitality.
Outside the kitchen, Chef Rey enjoys spending time with his wife and hiking with his dogs. His appreciation for family, nature, and life's simple pleasures inspires the warmth and authenticity he brings to his culinary creations.
