Andres Moncayo is the new corporate chef at Reid’s. Photo courtesy

Reid’s Fine Foods has a new executive chef overseeing all four of the upscale marketplace and restaurant concept’s locations. Andres Moncayo has been hired to oversee the restaurant, catering, and prepared foods for Reid’s. He may be familiar to SouthPark residents; Moncayo was the longtime executive chef at Dean & DeLuca.

Moncayo, who was born in Guayaquil, Ecuador, moved to Charlotte in 2002 and started at Dean & DeLuca as a dishwasher. He worked his way up in the Charlotte restaurant industry, leaving Dean & DeLuca to be part of the opening staff at Luce Ristorante, then Toscana, before returning to Dean & DeLuca. The popular market closed last year.

His background makes Moncayo well suited to his position at Reid’s, where he replaces former corporate chef James Loftus III. Moncayo’s initial focus will be on the restaurant menus, with new additions including bacon-wrapped, pimento cheese stuffed dates with balsamic vinaigrette and  pan-seared shrimp and scallops with grits and Tasso ham gravy.

“We’re excited to have Andres on board,” Reid’s co-owner Tom Coker says. “Our wine bars and catering continue to experience strong growth and they are targeted for future expansion.  We believe Andres brings a combination of experience and leadership to help reach the next level.” —Kristen Wile