Chef Charlie Reid - Creating Connection Through Craft
Cuisine Specialties: Classic French
For Chef Charlie Reid, food has always been more than sustenance — it’s a language of joy, connection, and memory. His earliest inspiration came from time spent on Virginia’s Eastern Shore, where the dinner table was the heart of every gathering. It was there, surrounded by laughter and stories, that he first sensed food’s power to unite people — a universal language spoken without words.
Classically trained in French cuisine, Chef Charlie brings both precision and soul to the plate. His culinary philosophy is rooted in timeless technique, seasonal ingredients, and a reverence for quality. Whether preparing refined French fare, elevated New American dishes, or Southern staples reminiscent of his childhood, his goal remains the same: to create moments that make guests fall in love with food all over again.
Charlie’s career has been shaped by some of the world’s most respected kitchens. In 2006, he trained under the legendary Chef Thomas Keller at Per Se in New York City — an experience that transformed his understanding of excellence and hospitality. He has since cooked at the prestigious Masters Golf Tournament in Augusta, preparing meals for tournament participants and their families. His competitive edge was honed on Johnson & Wales University's intercollegiate culinary team, and in 2010, he contributed to a Gold Medal-winning team at the IKA Culinary Olympics in Germany.
Despite these accolades, it’s not the spotlight that drives Chef Charlie — it’s people. For him, cooking is storytelling. It's an opportunity to make someone’s day more joyful, more meaningful, and more memorable. Each dish he creates is a conversation — one that speaks of heritage, heart, and the belief that extraordinary moments happen when good food brings people together.