Catering
Meet the Chef: David Reiss
In October of 2006, winemaker Raymond Haak and his wife Gladys were looking to expand the type and number of events held at the winery. They approached Chef Reiss about becoming their Executive Chef. At that time, Reiss had another offer on the table to help develop and run a restaurant featuring Mexican cuisine. However he knew that accepting the offer from the Haak’s meant that he would able to be more creative and offer cuisines from around the world. The decision was easy.
Chef Reiss prides himself in his knowledge of ingredients and cuisines from around the globe. “Nothing is more satisfying than seeing someone enjoying the food you have prepared. This feeling is even greater when you know you have introduced them to something new,” Reiss says.
Chef Reiss’ culinary passion was kindled by his grandparents at an early age. He learned that simple and fresh ingredients can be made into something wonderful. One of his favorite memories is of how the neighborhood children, who were accustomed to store-bought bread, would come running to the aroma of his Grandmother’s fresh-baked bread, which she made every day.
Chef Reiss and his wife Kathleen, who by the way is the winery Event Manager, live in Santa Fe and have three grown children. He enjoys learning about different cultures (and how cuisine is a part of the culture), fishing, reading and spending time with his family.
Today, Reiss enjoys the variety and excitement of working at Haak Winery. “One day we are open for evening dinner service and the next we are preparing a feast for 200 wedding guests,” says Reiss. “It is always changing and fast paced.” Mix in vintner dinners, Port and Chocolate Evening, Tapas Night with other cuisine-driven events and it really never gets boring. “Last year we put in a 1000 sq. ft. herb garden where we also grow a few vegetables; it’s only about 20 ft. from the kitchen and the entire kitchen team shares in its upkeep. It’s a great place to work, and we hope to see many more guests stop by to visit us, taste the amazing wines and try some of our hand-crafted cuisine.” Reiss said.
For catering questions or menus, contact Chef Reiss at 409.925.1401, x106.
