Our kitchen is led by Guillermo Reyes, whose previous work includes Chef de Cuisine at Mi Toca Ya Antojeria and sous chef at Merca a la Planxa. He is also a graduate of Kendall College, and served as a cook in the U.S. Navy.

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Chef Reyes grew up with two other brothers. He learned to cook at a young age - cooking alongside his mother. His philosophy is to keep it simple. He uses traditional flavors, curates locally grown and organic resources. Several of his ingredients also come from his own organic garden.

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Two of Chef Reyes favorite dishes on the menu are the Carnitas and the Barbacoa tacos.