Reed’s career has spanned a number of New American kitchens in his hometown of Fayetteville, AR and in Austin at Mulberry and Parkside. While studying music in college he developed a passion for small business operations while also working in organic vegetable gardens. Between his vegetarian diet and bar-and-grill side gigs through school, he learned to merge his person culinary curiosity with the sense of community that quality guest service can create. Simple, contemporary preparation and a focus on vegetable-forward cooking inform his menus, especially utilizing New World flavors in an American Southern context. Since 2012 he has brought his passion for providing thoughtful service and unique dining experiences to the Austin Daily Press fusion torta shops as Executive Chef and Director of Culinary Operations.