The Chef

Overseeing all culinary aspects of Redline, Chef Fabrice Reymond came to Redline with a reputation for crisp presentations, and the ability to bring subtle international influences to classic American recipes and cuisine. Highly adaptable and accomplished in all cuisine types, Chef Fabrice possess a proven versatility with experience in hotels, independent restaurants, off site and personal catering.

As a 1999 Graduate of the Professional School of Montreux in Switzerland, Chef Fabrice honed his skills at Switzerland’s top hotels and restaurants. There he was exposed to training in multiple cuisines and developed a talent for re-imagining standard menu items with the addition of subtle flavor twists. The chef’s Swiss tour included Apprentice Chef at the prestigious “Le Central” restaurant, Le Vert Bois, Via Veneto, Le Moulin, and Hotel L’Union.

In 2006, Chef Fabrice relocated to the Washington, DC area where he served as Sous Chef at Centro in Bethesda. Since then, Chef Fabrice has served as personal chef to the Ambassador from Gabon, received formal training in Thai cuisine under Executive Chef Manfred Alexander Kurz, served as Chef de Cuisine at Famoso and IndeBleu, and served as Executive Chef at Hook Restaurant.

As Executive Chef of Redline, Reymond displays expert productivity while controlling food and labor costs. Reymond flawlessly executes in the culinary arts, management, training, standardization, sales and marketing plans, customer relations, and event planning.