Michael Dean Reynolds
Bread & Wine
Michael Dean Reynolds started his cooking career in 1992 completely by accident. While attending art school in Fredrick, 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 and Executive Chef at Leopold.