As the newest addition to the array of talented Chefs in the capital region and an exciting new talent, Chef de Cuisine Chris Reed, has been making his mark on fyve restaurant lounge at The Ritz-Carlton, Pentagon City since 2011. His culinary philosophy can be summed up in 3 phrases: simple flavors, classic techniques, extraordinary cuisine.

Becoming a culinarian was never in the cards for Chef Chris. A Houston native, he played football and studied criminal justice in college before discovering his true passion. After returning from college, Reed began working at the Houstonian Hotel Club and Spa in 1997. It was here that he realized for the first time his desire to be a chef. While passing the Executive Chef one day in the hall, Chef Chris literally dropped what he was doing and asked for a job in the kitchen. Without any prior experience, he was ready and willing to learn, and began to hone his skills as a line cook.

Along his culinary path, Chef Chris accepted a position in 2001 as the Chef de Partie Banquets at the Four Seasons Hotel Houston. However, it was his tenure as the Banquet Chef at the Rosewood Mansion on Turtle Creek in 2008, the only 5 Star and 5 Diamond hotel in Texas, that he describes as a “life-changing experience”. Here, Chef learned the precision and detail of fine dining, which prepared him for working at The Ritz-Carlton, Pentagon City.

As the Chef-de-Cuisine of fyve Restaurant Lounge, Chef Chris welcomes guests with his warm smile and flawlessly executed courses. He is bringing the restaurant to a level that Ladies and Gentlemen expect while dining at The Ritz-Carlton Hotels.

“Every dish I’m formulating at the moment is my signature. No matter if it’s a grilled cheese for my daughter or cuisine for the President. The same amount of care and passion is placed on each dish I prepare.”