Chef John Reilly Traded Construction Work for Culinary School — Then Won a Ment'Or Grant and a Dream Job

A career in food is never out of reach, no matter where life takes you. Just ask Chef John Reilly.

Years ago, fresh out of high school, Reilly was thinking about going to culinary school. Instead, he took a union job at a construction company. Ten years later, and well into his career as an elevator constructor, Reilly decided to pursue his dream once and for all — and leave behind a profession that made him more miserable than happy.

He hasn’t looked back since.

Following a successful externship with Chef Angie Mar, Reilly is now a sous chef at Le B., Mar’s glamorous Continental fine dining restaurant in Greenwich Village. He’s also a recent recipient of a 2025 Ment’or Grant, which means he’ll soon be further honing his culinary skills at one of the world’s most prestigious fine dining kitchens.

Both of these achievements bring Reilly, who was born and raised in NYC, closer to his goals: first, cooking internationally, and after that, opening his own “high-end hole in the wall.”

Reilly may have started on the ground floor — elevator construction pun intended — but thanks to a redirect through the culinary arts program at ICE, he’s on his way to the penthouse.

We checked in with the rising star to see how life after culinary school is going. Here, he talks about the chef-instructor mentors who taught him the most, and how he pays it forward in the kitchen. (And don’t miss his hot take on food seasons. Hint: Summer isn’t his favorite.)

* The following interview has been condensed and edited for clarity.

ICE: To what factors do you attribute your success thus far?

Chef John: Hard work and a willingness to have an open mind and continue learning new things. Just overall being dedicated to the craft.

ICE: When did food become something that you wanted to pursue professionally?

Chef John: I realized I had a passion for food when I was very young. When I was five, I’d always watch my grandma cooking, and I’d run off to try to make some of [her dishes] myself. That was also the year I had sushi for the first time, and it blew my mind.

ICE: What do you love most about your work?

Chef John: I love being a part of the creation process for new dishes and working on the line with some of the best people a guy could ask for. Shout out to Jose, who I’ve been working with since I started in the industry!

ICE: What have you learned from working at Le B., one of New York City’s top restaurant kitchens?

Chef John: “Make it nice or make it twice.” The main goal is always to provide a great experience.

ICE: What are your long-term goals as a chef? 

Chef John: I would love to go on a few international stages. I have my eyes on a few restaurants in Japan, Columbia and Singapore that I’d like to learn from. My long-term goals would be to have my own place; not exactly fine dining but not casual either. Some sort of high-end hole in the wall.

ICE: What would you say to people looking to follow a career path similar to yours?

Chef John: There’s no rush. I’m late to the industry myself. I encourage everyone to explore. Continue to learn and be open to cuisines you haven’t tried, and allow yourself to be inspired by others’ work.

ICE: When you think of life at ICE, what is the first word that pops into your mind?

Chef John: Community. It might sound corny but I love food and I got to learn more about it there with others like myself. I also had amazing classmates that I’m still close with today. They still support my crazy ideas and put up with my terrible jokes.

ICE: What drew you to ICE?

Chef John: It was very welcoming and positive, which was refreshing since I was coming from construction.

ICE: Transitioning out of culinary school, was that easy?  

Chef John: A lot of my lessons at ICE helped, but it was more about how and when you apply what you learned. The transition was a bit rocky; [kitchens] are a completely different type of environment with a lot more on the line [than other types of work]. I had also gone through a personal loss — losing my grandma during my externship. Overall, though, it was pretty much what I expected. I knew it would require hard work and sacrifice, and that it would provide its challenges.

ICE: How do you use mentorship, which is a value that most chefs and people in the industry really care about, especially at a culinary school. Did you have mentors, and are you mentoring anyone now?

Chef John: At ICE, Chef Barry was probably my first mentor. I met him officially at the beginning of [the culinary curriculum's module 5]. His precision and what seemed like endless knowledge was admirable. He taught me the importance of consistency. And by example he taught me the importance of curiosity with recipes and their development.

I met Chef Angie Mar (Beatrice Inn, Les Trois, Le B.) for my externship interview at The Beatrice Inn. Chef has taught me the importance of surrounding yourself with a great team.

[A colleague at Le B. named] Edward is probably my first true protégé. I’d like to think I’ve taught him a lot: things I consider tips and tricks for methodology in preparation or cooking and specific information on ingredients. Hopefully, I’m teaching by example. He teaches me things all the time, as well. I’m proud of him. He’ll go way further than I will.

ICE: Is there any single lesson you learned at ICE that you still use in your work today? 

Chef John: I’ve been getting more into baking and pastry lately; I’m trying to round out my game. So, a lot of what I learned is starting to play a bigger role now, specifically patience and tempering.

ICE: Do you have any advice for people who are considering culinary school?

Chef John: If you’re just looking for something fun to do, if you’re not serious about it, I would not suggest it ... If you love food, I highly recommend it. If you’re switching careers like I did, I highly recommend it. 

QUICKFIRE QUESTIONS

What is your favorite kitchen tool? Cake tester.

Salty or sweet? Salty.

Favorite food holiday? Christmas.

Favorite food city? C’mon?... New York!

In order of preference: cook, bake, eat? Cook, bake, eat.

Favorite cuisine? Japanese.

Go-to “easy” recipe? Some janky ramen noodles.

Go-to “wow” recipe? Uni mazemen (I hope).

Most frequently used non pantry essential ingredient? Shallots.

Summer, spring, fall or winter, which one is your favorite food season? Winter!