Kevin Reilly

Executive Chef Kevin Reilly began his culinary career at the age of 15 dishwashing for a local restaurant in his home town in Rockland County. He gradually worked his way up to line cook and later decided to hone his skills and study at The Culinary Institute of America in Hyde Park.

Upon graduating, Chef Reilly got a job working at The Union Square Café as tournant. After a few years working for Danny Meyer, Chef Reilly was appointed Sous Chef at Zoe. After several years in that position, he was then appointed Executive Chef where for the next six years he developed an exciting menu for a world famous clientele.

When he was asked to be the Chef de Partie on the QE2, he took the time to travel coastal Europe tasting local cuisines and exploring markets. (He has since been asked to be the Guest Chef on the Queen Mary.) Upon his return he became the Chef de Cuisine at The China Grill.

His next venture was The Silver Leaf Tavern as Executive Chef before being approached by famed restaurateur Michael O’Keeffe to become the Executive Chef at The Water Club.

Mr. Reilly has supported many industry celebrations and organizations, (including Taste of the Nation and The Grand Gourmet) and has been featured on The Food Network, Good Day New York and a segment on TNT’s Dinner and a Movie. He has also been written up in the New York Times, The Daily News, The New York Post , Food Arts and Greenwich Magazine.

As The Water Club’s Executive Chef, Mr. Reilly has created and maintained a level of success in both the restaurant’s main dining room and the multi-faceted banquet facility and has had the pleasure of perpetuating a level of excellence in a world class restaurant whose alumni include Rick Moonen and Brad Steelman. His philosophy is to choose the freshest, finest local ingredients and to prepare them in a simple, classic American manner.