220 Executive Chef, Luis Reyes
According to the “Detroit News,” Executive Chef Luis Reyes presents a “bright and appealing menu” at 220 in Birmingham (located in the old Birmingham Edison Building.) While he turns up the volume on such classic dishes as shrimp scampi and braised lamb shanks, it’s his toasted lobster ravioli dish that keep diners all this celebrated eatery salivating for more. Read on to learn how he came up with the idea, what his last meal on earth would be and the cooking disaster he’d rather forget.
Chef’s Corner Questions ?
1. How did you come up with the concept for the toasted lobster ravioli?
In one of my trips to the Windy City (Chicago), our group came across this concept at a restaurant. The idea was there but the concept had to start from scratch.
2. What inspires your creative process?
The ingredients are my inspiration, as well as the weather.
3. How did you know you wanted to be a chef?
It had to be back in 1989 when my chef at the time told me to follow my passion and to be truthful to my roots.
4. How would you describe your cooking style?
New, innovated and fresh with the use of French techniques. Bistro style on a large scale.
5. Its your last meal on earth. What’s on the menu?
Pasteles, this is a Puerto Rican version of tamales.
Toasted Lobster Ravioli of Chef Reyes
6. What five ingredients are always in your home kitchen?
Very good olive oil, fresh tomatoes, rice, fruits and garlic.
7. Any cooking disasters in your career or even at home you’d rather forget?
Brownies. Somebody put the salt in the sugar bin.
8. Food you never get tired of eating and why?
My wife’s home cooked meals. They are always cooked with love.
9. Is there any style of food that you’d like to master but haven’t?
Any cuisine that is new and upcoming. For example, South American Cuisine is supposed to be the new thing.
10. Molecular gastronomy? Give it a whirl or send it back?
In my opinion as a chef, it’s important to know and be able to explain how different cooking methods and or temperatures affect the final results on food. However molecular gastronomy should be left for the scientist to continue to investigate the chemical reasons behind the transformation of the ingredients. Let food be fun not a science project.
Chef Luis Reyes and 220 Co-Owner Frank Tillman
14. Are you a fan of any cooking shows? If so, which ones do you watch?
Yes, Iron chef, Chopped, Top Chef.
15. If you were a contestant on a reality cooking show, what dish would be your nightmare to have to make?
Probably sushi. Just the precise results of it.
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