|Michael Dean Reynolds|
Michael Dean Reynolds
The Brass Monkey
Michael Dean Reynolds started his cooking career in 1992 completely by accident. While attending art school in Maryland, a friend offered him a cooks position in his small neighborhood restaurant. It was there that Michael discovered the discipline and camaraderie of professional kitchens and never looked back.
In 1999, after a couple of years of living and cooking in the Pacific Northwest, Michael Dean moved to Chicago to push his career to the next level. Since relocating to Chicago, Michael’s career has included Sous Chef positions at Café Absinthe and Blue Water Grill, Chef de Cuisine at The Gage, Executive Chef at both Leopold and Bread & Wine.
With great enthusiasm for music, film and pop culture, he brings creativity and sophistication to classic 1970s comfort food.