Today we’d like to introduce you to Desmond Reid Jr.
Hi Desmond, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
From a young age, I was always fascinated with food. It wasn’t long before I caught myself watching Rachel Ray and Emeril Lagasse dreaming of being in their position. I cooked dinner at home for my family as much as I could. Ranging from my first special, hot dog casserole to now running a kitchen and creating specials for a restaurant that specializes in upscale comfort food.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The road has not been smooth at all. I’ve been in many kitchens all across the country trying to work my way up from prep cook to executive chef. I started my first kitchen job in 2011 as a sophomore in high school at The Explorers Club as a dishwasher working my way up to line cook. From there moved on to Dock580, catering and event venue, where I stayed until their closing in 2020. While maintaining a part time position I attended Hocking College for a culinary arts degree. While at Hocking I was given the chance to work with and prove myself to many chefs and established businesses in the industry (i.e., Master Chef Alfonzo Constriciani(USA), Master Chef Enzo Sclama (Germany), Chef Andie Henry, Chef Jakub Hartlieb, Catawba Island Club, The Inn and Spa at Cedar Falls, Asterisk Supper Club), from each chef and position I’ve gained an insurmountable amount of knowledge and experience that has helped fuel me to reach the achievements I am crushin today.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
The one thing that I pride myself on as a chef and person is how much passion, thought and love I put into everything that put out. I give much praise to those that have paved the way in kitchens before me, but I take what I’ve learned from them and added my own touch to it. My thought is that there are thousands of restaurants and chefs around doing the same job I’m doing, but what can I offer to make myself stand apart.
At Asterisk Supper Club, in Westerville, Ohio, where I am now the Executive chef. Our dining room seats 90 people and we offer a large variety of dishes ranging from afternoon tea to our dinner menu where we take you on a journey back to your childhood with our rotating fillings in our pizza roll appetizer. We’ve also featured our take on the classic tuna casserole dish and served up black pepper-crusted tuna, fettucini tossed in a roasted mushroom cream, fava beans, and topped with a crumble made from local potato chips.
In every dish that I put out, I want to take you on a journey. Ranging from a bacon creme brulee appetizer, braised cherry and ricotta ravioli with white chocolate beurre blanc appetizer, sweet corn risotto with lobster and mint entree to a chocolate torte with coconut pudding and brown sugar crumb for dessert your mouth with forever be experiencing the unexpected. Gone are the days for settling for a chicken breast with rice and your choice of steamed vegetables.
Questions I ask myself when creating a menu or serving a dish… What more can you bring to the table? How can I get someone to try a new vegetable, protein, or even give them something familiar in a new way? In what way can I elevate that dish you remember eating as a child. Your food has to appeal visually and sensually.
Any big plans?
My plans for the future are simple. I want to continue feeding people and giving them life-changing experiences when I do. As the Executive Chef of Asterisk Supper Club, Megan Ada, owner of Ada Girl Enterprises entrusts me with making sure the job is done with high efficiency and attention to detail. As far as big changes I don’t see, expect or plan for any. I’m working to help make Asterisk Supper Club and my name as well one that won’t just be known as a great place to get exceptional food, but one that won’t be forgotten.
Contact Info:
- Email: Thechefdes@gmail.com
- Instagram: The_ChefDes
