Drew Reischl

In no particular order 1) Tropical hamachi crudo 2) molasses and pomegranate braised short ribs over carmelized onion and garlic mash 3) whiskey bacon reduction over baked brie with fresh made artisan bread 4) New York strip with roasted red bell pepper chimichurri 5) thin sliced ciabatta with fig jam and burrata topped with balsamic reduction 6) Vanilla latte creme brulee 7) quesabirria tacos 8) Smoked brisket 9) goat cheese and fig jam burger 10) pancakes with bananas foster syrup

My dad inspired my love for cooking. I grew up in the kitchen with him while he worked in the restaurant industry for over 30 years, managing places like Islands Fine Burgers & Drinks, Boudin Bakery, and Famous Dave's. Through him, I learned everything from burgers and Mexican food to BBQ and fresh bread. Cooking at home was always about making food better than going out. I still remember making Beef Wellington with my dad when I was 9 years old, that experience changed everything for me.

I run a private chef business focused on connecting clients with talented, passionate chefs while helping those chefs earn what they truly deserve. Too many skilled chefs work exhausting hours for little pay despite having so much more to offer. The money will help tremendously by growing this business. I can support and scale opportunities for chefs to build better lives doing what they love while sharing their creativity and hospitality in people’s homes.