Bistro 72 Chef Catalino Reyes Joins Dan's White Party
By Dan’s Taste
Bistro 72 Chef Chef Catalino Reyes will be dishing some delicious eats at Dan’s White Party presented by Wilmington Trust, the summer’s most glamorous tradition, now making its North Fork debut at RGNY Vineyard in Riverhead this Saturday, August 16. It’s your last chance to party with Dan’s Taste this season, so enjoy an unforgettable night under the stars.
We spoke to Reyes about why he loves being a chef, who he’d want to cook for and what he’s serving at Dan’s White Party.
To attend, get tickets and info at DansTaste.com
A Chat with Bistro 72 Chef Catalino Reyes
What do you love most about being chef?
I love the way food brings people together. At Bistro 72, I get to create dishes that not only showcase the incredible local ingredients from the East End but also spark conversation and connection. Seeing a guest take that first bite and smile is the best part of my day.
If you could cook for anyone (alive or dead) who would you want to cook for and why?
I would cook for my mom, who passed away. She was an incredible cook herself, and so much of my passion for food comes from the time we spent together in the kitchen. I’d love the chance to make her a meal that reflects everything she taught me — both in cooking and in life — and to see her smile knowing that her love for food lives on through me.
What is one thing people would be surprised to learn about you?
People are often surprised to learn that I love gardening. At home, I grow everything from tomatoes and peppers to fresh herbs, and I love incorporating that homegrown produce into the meals I cook for my family. There’s something special about bringing food from the garden to the table. It adds an extra layer of care and flavor.
The life of a chef is hard. What do you do to re-energize yourself.
Spending time with my family is the best way for me to recharge. Whether we’re sharing a meal, enjoying the outdoors, or just relaxing together, those moments remind me what’s most important and give me the energy to get back in the kitchen with a fresh perspective.
What do you plan to serve at the event?
I’m serving a strawberry summer salad with fresh greens, sweet local strawberries, creamy feta, and a light balsamic vinaigrette. It’s bright, refreshing, and captures the flavors of the season.
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