Chef Brian Reyelt of Citizen Public House and Oyster Bar - Biography
Brian Reyelt’s love for cooking began while assisting his mother at her local catering company in Larchmont, New York. Following high school, he began his academic career at Johnson & Wales Culinary School in Providence, Rhode Island, where he held various cooking jobs. Excelling in his program, he graduated magna cum laude, setting an early standard for the many accolades and awards that would later follow.
Upon graduation, he became sous chef at the Hotel Manisses on Block Island, Rhode Island. Three years later, he left the island life to pursue the cutting-edge cuisine of Boston. Working at Aujourd’hui, in Boston’s Four Seasons Hotel, Reyelt gained an intricate knowledge of haute cuisine. Then, one late night after work, he ventured to the Franklin with some fellow chefs, and this tiny neighborhood jewel captured his attention. Soon after securing a job there, Reyelt’s innate talent advanced him through the ranks to become head chef of The Franklin Café, Franklin Southie, and now partner and executive chef for the entire Franklin Restaurant Group.
Reyelt’s innovative spirit and first-rate technical acumen complement the group’s philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group’s modern cuisine. As with all his culinary pursuits, Reyelt has excelled by bringing local, national, and international attention to the restaurants under his leadership.