National Foundation for Celiac Disease Awareness

Executive chef Pedro Reyes was born in Monterrey, Mexico. His passion for food began as a child watching his parents cook authentic Mexican dishes. It was then he learned the basics to working his way around the kitchen. At 19 years old, Pedro and his family moved to America in search of better opportunities. It was then he met and married his wife, starting a family of his own. Pedro’s first job in the United States was at Tierra Colombiana in Philadelphia, PA with a Cuban chef who guided Pedro to mastering the skill. Pedro landed a sous chef position with The Embassy Suites Hotel at the Philadelphia Airport, where he learned that presentation is just as important as flavor. Then as executive chef at Mission Grille in Philadelphia, Pedro was responsible for creating new dishes and managing the kitchen.

Pedro has been working at Casona in Collingswood, NJ, since November 2010 were he has created successful new items on the menu and prepares a fusion of Latin, Cuban and Mexican cuisine. His inspiration comes from providing a better life for his wife and daughter and his love extends through his dishes.