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Brian Reyelt
Chef at Franklin Southie
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.
- Brioche
- 1. noun A soft, yeasty French bread enriched with butter and eggs.
- Champ
- 1. noun An Irish favorite of mashed potatoes, green onions and butter.
- Confit
- 1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
- Crostini
- 1. noun The Italian word for "little toasts" (referring to bread, not grappa).
- Gremolata
- 1. noun Minced parsley, lemon peel and garlic.
- Hoisin
- 1. noun A mixture of soybeans, garlic, chilli peppers and spices, hoisin is a thick, dark-brown sauce, used as a condiment to accompany Chinese meat, poultry and shellfish dishes.
- Jus
- 1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
- Mascarpone
- 1. noun Ultra-rich, soft cheese known best for its role in tiramisu.
- Prix fixe
- 1. noun French for fixed price, a complete meal that features a limited number of selections at a preset price.
- Romesco
- 1. noun Catalonian sauce of finely ground tomatoes, red bell peppers, onion, garlic, almonds and olive oil.
- Tapas
- 1. noun Appetizers in Spain; trendy nibbles in the U.S.A.
- Tartare
- 1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
- Tempura
- 1. noun Batter-dipped, deep-fried fish, poultry or vegetables.
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