Chef Juvenal Reyes

Juvenal Reyes Chef de Cuisine Shaw’s Crab House, Schaumburg Juvenal Reyes, the youngest of 11 children, was born on a ranch in southern Mexico. From his early experiences working with his family farming corn, beans and pumpkins, and caring for the animals on the ranch, he developed a strong work ethic that influences his career today as a restaurant Chef. After 4 years of factory work in Mexico City, Juvenal moved to Chicago at the age of 18, joining other family members. He began work at Mi Tierra, a bustling restaurant that specialized in the food of Juvenal’s home. He started as a dishwasher, but was a quick study and was promoted through the ranks of the back- of-house, eventually mastering each position. Still on the menu today is “Platillo Juve”, a dish he created that was named in his honor. In 1996, he joined Shaw’s Crab House in Chicago, again showing tremendous energy and a drive to learn every aspect of the kitchen. He learned and worked every station in the kitchen. After 4 years, Juvenal moved to the warmer climate of Atlanta, Georgia, to work in a booming construction industry. After 2 years, Shaw’s recruited him to Chicago as a Sous-Chef at the Chicago flagship. He embraced Lettuce Entertain You’s philosophies of treating all employees with respect and valuing each individual’s contribution to the team. After a year at Shaw’s Chicago, and another as Sous-Chef at Vong’s Thai Kitchen, a Lettuce Restaurant, he moved to Shaw’s in Schaumburg. He loves managing his staff but his greatest satisfaction is that Guests have a great meal and experience at Shaw’s Crab House. Chef Juvenal participates in many civic and special events, such as the Taste of Schaumburg, Lynfred Winery Dinners, and last year’s stellar Caviar Dinner with ChicaGourmets. Shaw’s own annual festivals are where Juvy really shines, summer’s Clam Bake in Schaumburg and fall’s huge Royster with the Oyster in Chicago.

Recipes by Chef Juvenal Reyes

Juvy’s  Shrimp & Calamari Ceviche

 

1 lb      Peeled Shrimp

1 tsp    fresh Ginger, Minced

1 lb      Calamari

2 c       Fresh Peeled Tomatoes, Diced

2 c       Fresh Lime Juice

1 c       White Onion, Diced

¼ c      Juice from canned Jalapenos

1 c       Cilantro Leaves, Chopped

2 T       Canned Jalapenos, Chopped

2 c       Diced Celery

1 T       Salt

 

—  Poach Shrimp & Calamari for about 2 min in boiling water

—  Chop seafood & marinate with Lime Juice & Jalapeno Juice for at least 2 hours

—  Add all other ingredients

—  Serve with Corn Tortilla Chips, or “Juvy’s way&rdqu o;: on top of crispy tostadas spread with a little mayonnaise & topped with sliced Avocado

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