February 20-24, 2019 Miami Beach
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Gallo John 400x400 - Rene Reyes, John Gallo &

John Gallo & Rene Reyes

John Gallo, while studying at Johnson & Wales University in Miami, began his culinary career ten years ago at the exclusive restaurant Casa Tua in Miami Beach. John started as a stagier and worked his way through the kitchen ranks to achieve the title Chef de Partie, all the while learning from Executive Chef Sergio Sigala. During his time in Casa Tua is where John met Rene and even back then while in the grind on the stations they knew that one day they were going to open a restaurant together.
After a couple... READ MORE

John Gallo, while studying at Johnson & Wales University in Miami, began his culinary career ten years ago at the exclusive restaurant Casa Tua in Miami Beach. John started as a stagier and worked his way through the kitchen ranks to achieve the title Chef de Partie, all the while learning from Executive Chef Sergio Sigala. During his time in Casa Tua is where John met Rene and even back then while in the grind on the stations they knew that one day they were going to open a restaurant together.
After a couple of years John moved over to downtown Miami and was part of the opening team for db Bistro that opened within the JW Marriot Marquis. With Chef Jarrod Verbiak hailing from the Michelin starred restaurant Daniel and Chef Conor Hanlon, formerly of The Dutch, the time spent at db bistro for John was an experience unlike any other.
John then joined the Pubbelly Group, having a previous relationship with Founding Partner and Managing Director Andreas Schreiner; John landed a spot on the opening culinary team under Chef Jose Mendin, with Rene for Pubbelly Sushi. From there they both opened the Spanish tapas concept of the group Barceloneta under Chef Juliana Gonzalez, where John started as Chef de Partie and was then promoted to Sous Chef. When opening the new Barceloneta in South Miami the owners approached John to run the kitchen and he was given the opportunity as Chef de Cuisine of Barceloneta South Miami. After one year, John opened another concept for the group, L’echon Brasserie, under Chef Jose Mendin inside the Hilton Cabana as the Executive Sous Chef of the Hotel and Restaurant.
Now as co-Chefs/Partners of PINCH KITCHEN John and Rene look forward to bringing a New American eatery to the Upper-Eastside of Miami with their small plates that are product driven and bold in !avor. Paired with Beverage Director and General Manager Alex Coello’s craft beer list and boutique wine list they are looking to provide a quality restaurant experience.

Rene Reyes’ great appreciation for the culinary arts was born out of instinct when he discovered the beauty of a classical French Brasserie. In 2006 he joined the opening team of Christian Delouvrier’s La Goulue at the Bal Harbour Shoppes in Miami, Florida where he started as a prep cook, later on working his way to the garde manger line for one year. Eager to learn the ways of the stove Rene seeked opportunities to work at a restaurant where he could further his career, and landed a Job at Casa Tua Restaurant in 2007 located in South Beach. Under the guidance of Chef Sergio Sigala he moved up the ranks to secure a Chef de Partie position for the following 4 years, during that time is where he met John and they became close friends and spoke about one day owning their own Restaurant.
In 2012, Rene was approached by Chef Jose Mendin to become part of the opening team of Pubbelly Sushi, from there Rene and John joined forces once again and moved on to open the group’s sister location, Barceloneta Restaurant mastering the small plate concept or “tapas,” under the guidance of Chef Juliana Gonzales; creating well-crafted dishes from the Catalan region of Spain with Chef Gonzales’ characteristic twist. In May 2012 he was offered a position at The Bazaar by Chef Jose Andres within the SLS Hotel where he received the “Black Apron Award” only 4 months after the opening of the restaurant.
After about a year of working at the Bazaar, Rene received the news that John was being promoted to Chef the Cuisine at the new location of Barceloneta Restaurant in South Miami and was offered a Sous Chef position that he could not refuse, they both went on to open the restaurant later that year. After spending the season at the Barceloneta South Miami location Rene decided to move to New York City and further his career. Rene went on to work at Michael White’s Ai Fiori located in midtown Manhattan before joining the opening crew of Chef White’s Ristorante Morini working as a Tournant in the kitchen that was helmed by Chef Gordon Finn and Executive Sous Chef, John Becker. While in New York City Rene worked as a stagier within a few restaurants including Robertas, Beautique, The Parlor, Estela, as well as others where he was granted the honor of working within their culinary programs.
Now as co-Chefs/Partners of PINCH KITCHEN John and Rene look forward to bringing a New American eatery to the Upper-Eastside of Miami with their small plates that are product driven and bold in !avor. Paired with Beverage Director and General Manager Alex Coello’s craft beer list and boutique wine list they are looking to provide a quality restaurant experience.

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