Ours is a story of imagination in the kitchen as we continuously cook up new ways to invite you, delight you, and leave a lasting impression with our new American cuisine.
Our motto "small bites, big impact" won’t be taken lightly.
John Gallo [Chef Partner]As a young man John was constantly inspired by his grandmothers passion for cooking. While in her kitchen, John discovered his interest in the culinary art. He began as an observer and quickly took charge during holiday meals. Following his passion, he graduated from Johnson and Wales University in Miami. He started his culinary career ten years ago at the exclusive restaurant Casa Tua in Miami Beach. Beginning as a stagier and worked his way through the kitchen ranks to achieve the title Chef de Partie, all the while learning from Executive Chef Sergio Sigala. “I could not have asked for a better kitchen to start in than Chef Sergio’s, he gave me an amazing opportunity to learn and grow there, with the all-star team within his ranks.”
After a couple of years, John moved over to downtown Miami to be part of the opening team for db Bistro Moderne that opened within the JW Marriott Marquis. The time spent at db Bistro Moderne for John was “intense and extraordinary” working under Chef Jarrod Verbiak, hailing from the Michelin starred restaurant Daniel, and Chef Conor Hanlon, formerly of The Dutch. John then joined the Pubbelly Group, having a previous relationship with Founding Partner and Managing Director Andreas Schreiner; John landed a spot on the opening culinary team under Chef Jose Mendin, for Pubbelly Sushi. From there he was part of the opening team for the Spanish tapas concept of the group Barceloneta under Chef Juliana Gonzalez. Here John started as Chef de Partie and was then promoted to Sous Chef. When opening the new Barceloneta in South Miami, the owners approached John to run the kitchen and was given the opportunity to become Chef de Cuisine. After just one year, John opened another concept for the group L’echon Brasserie, under Chef Jose Mendin, inside the Hilton Cabana as the Executive Sous Chef of the hotel restaurant. John is Co-Owner and Partner of Miami’s Pinch Kitchen.[ See more |
Rene Reyes [Chef Partner]Rene Reyes’ great appreciation for the culinary arts was born out of instinct when he discovered the beauty of a classical French Brasserie in 2006. He joined the opening team of Christian Delouvrier’s La Goulue at the Bal Harbour shoppes in Miami. He started as a prep cook and later worked his way up to Grade Manger line. Eager to learn the ways of the stove, Rene searched for an opportunity where he could further his career. Eventually moved to Casa Tua located in Miami Beach. Under the guidance of Chef Sergio Sigala, he moved up the ranks to secure a Chef de Partie position.
Rene was approached by Chef Jose Mendin to become part of the opening team of Pubbelly Sushi. Rene later joined their forces once again and moved on to open the Group’s sister location Barceloneta, under the Guidance of Chef Juliana Gonzales. He was then offered a position at The Bazaar by Chef Jose Andres within the SLS Hotel, There he was awarded “The Black Apron” in 2012, only 4 months after the opening of the restaurant. Rene returned to the Pubbelly Group as part of the opening team for their Barceloneta in South Miamias a Sous Chef. After spending the season there, Rene decided to move to New York to further his knowledge. Rene went on to work at Michael White’s Ai Fiori located in midtown Manhattan. Then joined the opening crew of Chef White’s Ristorante Morini as a Tournant in the kitchen being Helmed by Chef Gordon Finn and Executive Sous Chef John Becker. While in New York, Rene worked as a Stagier within a few restaurants including Robertas, Beautique, The Parlor, and Estela. Rene now is a Co-Owner and Partner of Pinch Kitchen in the Upper-Eastside of Miami.[ See more |