LEO RAMOS & REYNEL MENDOZA
Leo Ramos Bio
Chef Leo Ramos believes that good food comes from good people—and that teamwork, humility, and tradition are the key ingredients to success. A proud co-founder of Kie-Gol-Lanee and the husband of Maria Mendoza, Leo has been part of the Mendoza family since first grade, when he met his future brother-in-law, Reynel Mendoza. Their shared roots and passion for cooking would one day evolve into a dream come true.
Prior to Kie-Gol-Lanee, Leo spent nearly a decade honing his skills at Anteprima, an Italian restaurant in Andersonville. He started on the salad station and gradually worked his way through every corner of the kitchen: from the grill, to handmade pastas, to prepping ragus and baking fresh focaccia. After Reynel left the restaurant, Leo stepped into the role of sous chef, overseeing inventory and working closely with vendors to manage produce, dry goods, and meats. He also took on a second sous chef position at an Italian spot in Wicker Park—doubling down on his experience until that restaurant closed. After returning to Anteprima for another two years, Leo was ready for the next big step.
In 2016, Leo joined forces with wife Maria, his brother-in-law-Reynel, and his sister-in-law, Sandra, to open the first Kie-Gol-Lanee location in Uptown. The restaurant quickly gained recognition not only for its bold, authentic Oaxacan flavors—but for its warm, family-run atmosphere. Leo now proudly leads the Uptown location with his wife Maria, ensuring every guest is treated like extended family and every dish reflects the recipes and care passed down through generations.
The restaurant’s dedication to flavor, consistency, and hospitality has earned Kie-Gol-Lanee widespread acclaim. It has been featured in The New York Times, Chicago Tribune, Time Out Chicago, and on the Michelin Guide, receiving five consecutive Bib Gourmand awards since 2020.
As guests began traveling from across the city to dine at the Uptown location, the Kie Gol Lanee team knew it was time to grow. In August 2024, they opened their second Kie-Gol-Lanee in Logan Square—a vibrant and culturally rich neighborhood where Leo’s brother-in-law Reynel and his wife, Sandra, now proudly lead. With Leo and Maria continuing to oversee operations in Uptown, the family’s commitment to preserving the flavors of Oaxaca and creating a welcoming space for all only continues to grow.
Leo is not one to take credit alone—he’s deeply humble and always emphasizes that Kie-Gol-Lanee’s success is the result of true teamwork. He credits his wife, Reynel and Sandra for the collective effort it takes to run both restaurants. Their shared passion for Oaxacan tradition, hospitality, and hard work is what continues to drive the restaurant forward every day.
Reynel Mendoza Bio
Reynel Mendoza’s culinary journey began long before he ever stepped into a professional kitchen. Raised in a large family with four sisters and three brothers, in the small mountain town of Santa María Quiegolani, Oaxaca, Reynel’s earliest memories revolve around watching his mother cook over an open flame and his father hunt for wild animals—all while preserving generations of family recipes rooted in tradition and love.
His professional path started humbly in 2008 as a dishwasher at Andersonville’s, Anteprima Restaurant. It wasn’t long before his curiosity and natural talent caught the attention of the kitchen team, and he was invited to join the salad station. From there, he worked his way up to line cook and eventually became sous chef, a role he held for nearly a decade. During that time, he not only mastered Italian cuisine but also gained hands-on experience in managing a restaurant—everything from staff coordination to vendor relationships and purchasing.
In 2016, Reynel took a bold step forward and, alongside his sister María and their spouses, opened Kie-Gol-Lanee, named in honor of their hometown. Their new restaurant quickly became a local gem in Chicago’s Uptown neighborhood, known for its rich moles, hand-pressed tlayudas, and mezcal-forward cocktails.
While launching Kie-Gol-Lanee, Reynel continued working at Anteprima and also joined the team at Bryn Mawr Breakfast Club, where he fell in love with brunch culture. Inspired to blend his Oaxacan roots with Chicago’s brunch scene, he developed a brunch menu in 2017 creating a new local brunch favorite on the weekends.
The Uptown location quickly earned a loyal following—not just from neighbors, but from diners across the city who made the trip for a taste of home-cooked Oaxacan food. With growing demand and a desire to reach even more Chicagoans, the team decided it was time to grow. In August 2024, they opened a second Kie-Gol-Lanee location in the vibrant Logan Square neighborhood, which Reynel and his wife now proudly lead the restaurant with the same menu and commitment to tradition.
Reynel remains deeply committed to preserving the culinary heritage of Oaxaca. From sourcing authentic ingredients directly from his hometown to cooking with techniques passed down through generations, he pours heart and soul into every dish. Charismatic, hard-working, and grounded in his roots, Reynel leads with humility and pride—welcoming every guest as if they were stepping into his own family’s kitchen
