Chef Reardon began cooking at an early age in his parents restaurant. In his early twentys he graduated from the French Culinary Institute in New York City. Upon graduation he acquired a classic French foundation from several of the country’s leading chefs including Wolfgang Puck and Grey Kunz. In 2007 he was invited to cook at the James Beard Foundation. This is Chef Reardon’s second tenure leading the kitchen at the Fish House. He brings a passion for sourcing local , sustainable and new products. Chef Reardon brings an energetic desire to continue his and his kitchen’s culinary education.