Today we’d like to introduce you to Alexis Reyes.
Hi Alexis, please kick things off for us with an introduction to yourself and your story.
My name is Alex Reyes, executive chef and owner at Bountiful’s Bistro since March 13th, 2024. 6 years ago, I moved to this beautiful area within Lake County and visited Bountiful Farms & Bistro for the first time, without the slightest idea that one day I would meet the owners. Chef Gareth and Chef Jessica are wonderful individuals, humble and willing to care for others. Therefore, they have decided to give me the opportunity to bring you a unique, varied menu, including vegan and gluten-free options within the farm-to-table concept. We have agreed to maintain the legacy that the chefs have built with so much effort over all these years and provide each guest with the opportunity to enjoy their delicious culinary creations, in combination with mine.
My career as a chef began in Puerto Rico, where I was born and raised. Where I worked as a dishwasher, a Barista for Starbucks Coffee, a waiter, including Uno Pizzeria & Grill, a cook for Panda Express, and ended up as Sous Chef for a prestigious chef named Gabriel E. Rivera. Chef “Gaby”, his nickname, was the one who taught me what it means to have a passion for the culinary arts. I studied culinary arts both at Puerto Rico and here in Orlando, Florida, and graduated with a 4.0 GPA from the prestigious culinary arts college Le Cordon Bleu in 2010. During these past 17 years of my career, I also had the opportunity to work in kitchens from renowned hotels such as the Waldorf Astoria and the Hilton Orlando Bonnet Creek. Also, I was part of a theme park company, Disney World, working at the Mexican Pavilion in Epcot.
In 2015, I met my adored and loving wife, Vickie Reyes, who has been my rock for the last 10 years. Always giving her best and being by my side, building our family. We are both more than happy and grateful to be able to make this dream a reality. From the beginning, we trusted that one day we would have our restaurant, and here we are to serve each of you. I cannot leave behind my beloved mother-in-law Natalia, who has given us her support during all these years and who will also be part of our team. Likewise, I would like to recognize Pastry Chef Zachary, my son, who is preparing our variety of breads and desserts, including gluten-free options. Zach, as we call him, graduated from Lake Technical College, where chefs Gareth and Jessica also graduated from. Zach has been by my side, helping me for the past 6 years with our business PeruRican Ceviche, and now the Bistro. Also, I would like to mention my daughter Lia, who is taking care of our graphic designs, social media, and decor.
At the moment, we are in the transition and process of opening second location, and we hope to be able to open soon. Also, our signature salads, Farmhouse, Grilled Seasonal Vegetables, and Fresh & Fruity, are frequently available at The Harvest Market store in the Groveland location. We ask that you stay updated through my Bountiful’s Bistro by Chef Alex page on Facebook.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The challenges we have are probably no different than any other small family ran business. The 2024 hurricane season though had a major impact on us and Bountiful Farms. Due to severe damages and flooding we could not operate for over a month. We so much appreciate the community for their response and support during that time. It gave us strength to rebuild and to push forward.
We’ve been impressed with PeruRican Ceviche Inc. & Bountiful’s Bistro., but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
The Bistro originally opened in 2018 with Chef Gareth and Chef Jessica (Bountiful Farms owners). My family and I took over in March 2024 and brought back the legacy favorites from Chef Gareth and Chef Jessica. The menu also includes dishes that I created. We are known in the community as the owner of the PeruRican Ceviche, a food truck popular for Lomos Saltado, Ceviches, Stuffed Mofongos, Jackfruit Vegan Stew, and the Red Snapper Sandwich. I am very passionate about making people happy through food. Before taking over the Bistro, I do have participated in the Farmer’s Market on Wednesdays. In conclusion, we offer the legacy dishes from their original creators and continously bring something different and something new.
What sort of changes are you expecting over the next 5-10 years?
We’re excited to expand our presence, introducing farm-fresh, seasonal dishes to new locations where communities can savor the vibrant flavors of each season. By sourcing the freshest ingredients, we aim to create dishes that highlight the best nature has to offer, delivering meals that are as wholesome as they are delicious. With each new location, we hope to cultivate a deeper connection between local farms and the people who enjoy their harvest, fostering a food experience rooted in quality, sustainability, and the joy of fresh, seasonal dining.
Contact Info:
- Instagram: https://www.instagram.com/bountifulsbistro?igsh=eWdjanhodmpxdmYz
- Facebook: https://www.facebook.com/share/1DfojC7ZGF/?mibextid=qi2Omg
- Other: https://maps.app.goo.gl/6B8ptQrcDcEH9Se77
