Science With Edible Outcomes…

“On a few different occasions, I’ve found myself claiming that my two favorite things in life are science and food. I think it’s sort of natural that I would eventually gravitate toward pastry, as it is very much a science of its own right. Only these chemical reactions happen to be edible (and delicious!)”

Born and raised in greater Indianapolis, Indiana, Chef Reese first stepped into the industry in 2011 at the ripe age of seventeen while working for a family from Guadalajara, Mexico in their family restaurant, where he learned as much as he could and later fostered a deep love and appreciation for traditional Latin food that he still carries strong with him today. Chef often accredits the late owner, a sweet older man named Javier, for one of his most valuable food tips — “you have to learn how to taste before you can learn how to cook.”

Evansville, Indiana was next on the radar in 2013 as Reese enrolled at the University of Southern Indiana, wherefrom, he ultimately graduated and received a bachelors degree in Geology and Environmental Science. Reese worked various restaurant and bar jobs throughout school in what was originally a means to an end that ultimately turned into an obsession during the COVID-19 epidemic of 2020. In 2026, Reese received his first head chef position at a local French-inspired bistro in downtown Evansville.

Reese is currently enrolled in the Pastry Arts program through Auguste Escoffier School of Culinary Arts. He graduates in December of 2026. Reese is an avid lover of all things nerdy, including Dungeons and Dragons, fantasy/sci-fi books and movies, and PC gaming. He likes heavy metal music, hiking, cats, and a good glass of Bordeaux. Possibly in that order.