By Ebony L. Morman 

When Chef Adam Reed relocated to Matthews from New York more than two decades ago, it was to take a job as a lead cook at The Hidden Garden restaurant. Within months, the 26-year-old was promoted. He and his wife, Veronica Reed, soon purchased the restaurant, relaunching it as one of the first fine dining restaurants in the area: Santé. 

Reed, who learned on the job through apprenticeships in French restaurants, comes from a long line of French chefs — his great grandfather, grandfather, great uncle, and uncle were all top chefs in New York City. It’s this connection that inspired him in his culinary pursuits and has informed his approach to food at the French-influenced restaurant since 2001. 

Staying true to Santé’s meaning, which is health in French, was important to Reed from the start. The vision was a restaurant that fused two cultures — French and American — and utilized products from local farms. 

“It’s a reflection of me,” he says. “I’m born and raised in America. So I am an American, but I’m greatly influenced by my French heritage. That is my approach to food but I don’t like to limit myself to that either.” 

And for Reed, being located across the street from one of the city’s best farmers markets was an added bonus. These days, it’s a place he frequents often — but it wasn’t always that way. 

“We’re fortunate to have a farmers market directly across the street from us — the Matthews Farmers Market,” he says. “I still remember bringing produce over and having the previous owner look at the produce that was blemished or the produce that wasn’t perfectly shaped and saying, ‘I’m not paying for this kind of stuff.’” 

At that time, the previous owners didn’t understand the value and for them, it wasn’t about flavor, it was about how expensive products were and how different products looked, he says. When he and his wife became owners in 2001, he did things differently. 

“There’s a lot of wonderful, beautiful, fresh produce and local fare that are at my disposal that I want to make sure we’re utilizing for the restaurant,” he says. “It helps elevate the taste, the flavors, and the connection with the community.”

Today, people are more aware and connected to the idea of eating local and what that means. It’s about supporting the community, not having food transported from across the country that tastes poor by the time it gets to us, he says. 

“People are mindful of that and they are seeking out restaurants like ours who are delivering that to them,” Reed says. “We’re getting the great benefit of having great, flavorful foods that we’re able to put out and we’re able to play with seasonal products. We’re able to make connections with farmers, we’re connecting with different purveyors and making that community connection. All that kind of comes together and people see it, people recognize this person is really making an effort.” 

Since Reed purchased Santé, his endeavors have been to bring exceptional dining experiences to an area that was lacking. After doing his own research and hearing that other chefs at the time, like Tim Groody at Mimosa Grill, were shopping at local markets, Reed decided it was a movement he wanted to be at the forefront, as well.

Taking a seasonal approach while staying true to the restaurant’s philosophy of creating quality dishes that are approachable was key.  “I’m not doing a lot of funky stuff with food manipulation; that’s never been my thing,” he says. “Sometimes, I’ll play a little bit but it’s just about taking the products, letting the product stand for itself, with as little manipulation on my part as possible, and using good cooking techniques.” 

It’s an approach that has allowed Santé to adapt and endure for more than 20 years. While there have been some difficult times, the quaint, 50-seat restaurant has remained successful. Its size is a contributing factor to that success, making it a little easier for the restaurant to stay profitable — as is its location.

“We were fortunate to be in Matthews, being the only good restaurant in Matthews, especially at that time and having a following,” he says. “We were the place to go for people who just didn’t want to drive up to Charlotte. They were in Weddington or Mint Hill or Union County, we were the closest stop for anybody to go to for something nice.”

The owners’ involvement is another contributor to the restaurant’s success. Both Adam and Veronica (who oversees restaurant operations) have a strong presence at the restaurant and are deeply engaged in the community, creating a sense of connectivity.

Over the years, one of the biggest lessons they’ve learned is the importance of service and ultimately, how you make people feel. “We have found that it transcends the food and even the service,” he says. “People should just be made to feel good, made to feel welcomed, and made to feel like they’re special. That’s the key. You can make people feel special because we all want to feel special.” 

While at the start of his career, survival was essential for Reed, he later realized that his legacy would be his influence. “I see in the community, people who have worked with us who have gone out and become chefs in their own right or who have opened up their own restaurant somewhere, whether it be here in Charlotte, or people who have moved away. It’s not something I anticipated.” 

Since he arrived in Matthews, Reed has also witnessed Charlotte’s culinary scene evolve tremendously from a few good restaurants outside of country clubs to more independent restaurants and innovative concepts, he says. The culinary schools in the area have also largely influenced the culinary community. 

On Nov. 8, Reed and a host of local chefs and farmers will be celebrated for their contributions to the area’s culinary scene at the Founders Feast on Nov. 8. He’s looking forward to the honor and community. 

“It’s always great collaborating with fellow chefs,” he says. “We don’t get to see each other often enough. We all will enjoy being with each other, sharing stories, working, collaborating, and learning from each other. To me, that’s the best part.” 

Unpretentious People Say...

Other Articles You Might Enjoy