An Evening of Combier at Franklin Southie
Spend some quality time with the full line of Combier beverages - Combier, Royal Combier and Roi Rene Rouge - at the ...
Two New Fenway Spots from the Franklin Team
With not one but TWO new projects opening in the Fenway the folks from The Franklin are looking at a ...
Restaurant Week Reprieve
Boston Restaurant Week starts on Sunday - if you're not a fan of the two week long prix fixe extravaganza ...

Chef Brian Reyelt's love for cooking was ignited during his childhood in Westchester, New York. Reyelt, whose mother owned a local catering company, would often assist her in the kitchen.
When his family moved to Barrington, Rhode Island, Reyelt finished high school and continued to nurture his culinary passion, continuing his education at Johnson & Wales College of Culinary Arts. His passion made an impression on his instructors and Reyelt graduated Magna Cum Laude.
While attending Johnson & Wales, Reyelt held various cooking jobs in the Providence area. Upon completion of school, he accepted the Sous Chef position at the Hotel Manisses on Block Island. After three years, tired of island life, Reyelt headed to Boston where he joined the kitchen staff at Aujourd'hui at Four Seasons Boston.
Out one night with fellow chefs, Reyelt was introduced to the Franklin Café, a tiny neighborhood jewel captivated him. He soon joined the staff, rising through the ranks to become Head Chef.
Reyelt brings an innovative spirit and first rate technical acumen to the Franklin's philosophy of fine food at reasonable prices. His food incorporates his family traditions, past experience and local ingredients to uphold the consistent quality of the Franklin's modern American cuisine. As in all his culinary pursuits he has excelled bringing the Franklin local, national and international attention.
