Executive Chef

Jordan Reynolds, recently of the Ritz Carlton Phoenix, has taken over the Executive Chef position at Central Coast Restaurant in Fort Atkinson. Reynolds, 27, said that his affinity for creating great food started at a young age.

"I remember when I was a kid and I baked my first cheesecake," said Reynolds. "I made a big mess, but it was excellent."

Reynolds joined the National Guard after graduating from Oak Creek High School. Following the completion of his term of service, he moved to Arizona where he met his wife Lacey with whom he now has three beautiful children. He attended Scottsdale Culinary Institute and began working in the kitchen of the Ritz Carlton. Reynolds, a Milwaukee native, is thrilled that his new position has brought him back to Wisconsin. He, along with a talented kitchen staff, will be bringing a slightly new flavor to the renowned Coast menu. Reynolds hopes to keep the French style of the cuisine, but to incorporate more of the coastal flavor for which California is known. Using the freshest of ingredients and preparing virtually everything, from salad dressings to sauces, in house, he will accomplish his goal.

Sous Chef

Chris McCann is originally from Oak Park, IL where traditional dinners of Italian cuisine were an everyday occurrence. His family owned the Italian cheese company, Falbo Cheese in Chicago, and he has been submersed in food his entire life. Chris often spent time at home in the kitchen with his
mom, grandma, and aunts. With family as inspiration, Chris went to college at UW-Whitewater and then to the Culinary School at Blackhawk Technical College in Janesville, WI. It was at Blackhawk, under the tutelage of Chefs Joe Wollinger, Mark Olson and Katie Thomas, that Chris honed his culinary skills. His favorite menu items include the Cyprus Salad, the Blue Corn Halibut & the House Pastas.