AN INTRODUCTION TO CHEF MIKE REID
Chef Mike Reid has spent his career finding innovative ways to incorporate regional ingredients into his cuisine. With over 16 years of culinary experience, Reid has worked in and launched numerous globally recognized and awarded restaurants.
After graduating from the Pacific Institute of Culinary Arts and later receiving his Red Seal Certification, Chef Reid quickly moved into an Executive Chef role at Kitsilano’s Smoking Dog Bistro. In 2006, Reid transitioned to The Fairmont Hotel Vancouver as Chef de Partie, later taking on the role of Sous Chef at Fairmont’s Vancouver Airport.
After successfully launching H2 Rotisserie & Bar, Reid joined Delta Hotels by Marriott Vancouver as Executive Chef. Mike Reid has been at the forefront in developing the culinary concept behind Stock & Supply where he continues to showcase the best of Vancouver’s thriving food scene.
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