The American Dream of Chef Miguel: Where Passion Meets Purpose

Celebrity chef with heart and passion for his craft Miguel Reyes embodies the American dream—a testament to the power of passion, persistence, and patience that transforms immigrant aspirations into entrepreneurial success. As we begin the interview, I notice Chef Miguel is in his favorite place the kitchen in his restaurant, a quiet calm and peace exudes from the energy of the ambiance and him feeling at home. With his signature bandana with the Mexican flag emblem at the forefront tied around his forehead and black chef coat jacket, you not only feel but can see through the camera lens that Chef Miguel is in his true element. From humble beginnings washing dishes at age 17 to running his own successful restaurant and catering company he credits learning his work ethic from his father. Born to immigrant parents from Durango, Mexico, Reyes learned the value of hard work early on, accompanying his father to construction sites from the age of seven.

"My dad was a construction worker, a drywaller for many years," Reyes recalls. "I was learning the basics—how to nail, how to measure. By 16 or 17, I was more of his right-hand man." While his father encouraged him to pursue architecture if he stayed in construction, Reyes found his true calling in the kitchen.

At 18, he started as a dishwasher, working weekends while exploring other career paths. "From 18 years old to what I'm now, 35, I can say that I haven't worked a day in my life," he says with pride. In this one on one exclusive it is apparent his passion for the culinary arts brings him such joy that it doesn't feel like work. What's remarkable about Chef Miguel is his entrepreneurial mindset and maturity beyond his years—a young man with a good head on his shoulders who turned ambition into action. His dedication led him to become a hotel chef by 23, running the Holiday Inn in Ontario for two years. This experience sparked his entrepreneurial spirit, leading to the launch of Ray's Catering at 24—proving that age is just a number when you combine talent with determination.

"I went from doing 10 to 15 events a month with a team of 15 servers to handling events for up to 1,000 people," Reyes shares. As his reputation grew, he rebranded under his personal brand, CMR (Chef Miguel Reyes), focusing on exclusive private events and high-end dining experiences.

Today, Reyes operates Gozo Kitchen & Lounge, which he opened in 2023. The 2,100-square-foot space serves as a hub for his culinary creativity, offering everything from restaurant service to catering and meal prep. His menu reflects his diverse culinary expertise, featuring innovative fusion dishes that blend his Mexican heritage with international influences.

"I don't want to focus on just Mexican food because I'm Latino," he explains. "I've done Indian food, Mediterranean, fusion—which is what I love to do. At Gozo, you might find ajituna aguachile, combining Mexican and Japanese styles, or chicken with black bean puree and chile verde sauce with a French-style corn succotash."

Reyes credits much of his success to his mentor, Executive Chef Jesus Gutierrez, who gave him his first opportunity to run a hotel kitchen. But his father's wisdom continues to guide his approach: "Let your work speak for itself," he says, recalling his father's advice.

Looking ahead, Reyes maintains a patient, long-term perspective on growth. "I'm not trying to build hype that lasts for just a few years," he emphasizes. "I want to build an experience that lasts a lifetime, something my kids can enjoy. Every step we're taking is towards something big."

When asked about style and what it means to him, his reply is apparent that style runs deeper than surface aesthetics, and Chef Miguel's response reveals the deeper meaning behind his signature look. His distinctive style, marked by his signature bandana and upscale take on traditional dishes, has become his trademark. "The bandana categorizes me as a Latino Hispanic chef, representing all the Latino parents who did what they had to do to make sure we're solid," he reflects. It's this same bandana with the Mexican flag emblem that we noticed at the start of our interview—a visual representation of pride, heritage, and the entrepreneurial spirit that has driven him from those early dishwashing days to being a successful culinary entrepreneur.

As opportunities for expansion arise, Reyes remains ready to seize them, drawing on his vast experience across the culinary spectrum. Whether it's opening new restaurants or exploring different concepts, his ascent from humble beginnings to culinary success continues to evolve, fueled by his relentless pursuit of excellence and meaningful impact.