Our Chef
Meet The Chef
Alejandro Reina
“I cook so that the room goes quiet for a second after the first bite.”
Trained in busy European kitchens and shaped by family recipes, Alejandro combines slow, patient cooking with precise modern plating. At Reina, every marinade, rub and sauce is developed in-house, tasted and adjusted until it feels perfectly balanced.
His signature approach is simple: work closely with the fire, respect the ingredient, honour the guest. This is why our menu leans into charcoal grills, long braises and sides that feel comforting rather than complicated.
Fire First
Coals are lit long before service. Heat is layered, not rushed, so meats get a deep char outside and stay tender inside.
Nothing Wasted
Bones become stock, herbs become oil, off-cuts become staff meals. Respecting food keeps flavours honest and bold.
Cook For People
Chef's Philosophy
The menu looks simple on paper for a reason: all the work happens behind the scenes. These are the three rules every dish must follow before it reaches your table.