About REBECCA

Chef Rebecca Reed has always been passionate about pastries. But it wasn’t until 2009, after receiving a Sociology degree from Wingate University, that she knew it would be her career.

Following this calling, she moved to New York City to study at the French Culinary Institute.  While there, Rebecca studied under some of the most respected names in the culinary industry.  However, it was Rebecca’s drive and creativity that earned her a Master of Pastry Arts degree with Honors.  After graduating from the FCI, Rebecca continued her New York education at Locanda Verde under the tutelage of James Beard Award winning chef, Karen Demasco. While at Locanda, the restaurant earned many accolades, including a nomination for Best New Restaurant in the country, as well as best dessert honors from New York Magazine, The New York Times, and Bon Appetite.  

After New York, Rebecca returned to her Southern roots as the Pastry Chef at Aspen Grille in Myrtle Beach, SC.  An Opentable Top 100 American Fare Restaurant, Rebecca wowed the Grand Strand with her fresh take on the classics.  She even won the Lee Brother’s Certified South Carolina Holiday Recipe Contest for her Sweet Potato Crème Brulee with Cinnamon Whipped Cream.

Traveling farther south, she then took the Pastry Chef Position with M Hospitality Group at Matthew’s Restaurant. Rebecca brought her unique flair and classic French training to the fine-dining scene of Jacksonville, with a whimsical style that makes her beautifully crafted desserts look more like works of art. But don’t worry, these artistic creations can, and should, be eaten! Here, Chef Rebecca established the sweet side of the Matthews Cooking School, where home bakers could learn the tricks of her trade thanks to her interactive classes. In 2016, while still at Matthews, she helped open neighborhood favorite Rue Saint Marc as their Pastry Chef. There she showcased freshly baked breads as well as more casual, yet deliciously decadent desserts.  This included her flavorful macarons, which received praise in a Food and Wine article about the Jacksonville food scene. 

Chef Rebecca relocated to Black Sheep Restaurant Group as their Corporate Pastry Chef in 2018. She enjoyed overseeing the pastry programs at Black Sheep, Orsay, and Bellwether. Through her passion for leadership, this new platform will allowed her to utilize her bold flavors, Southern roots, and whimsical style to captivate a new audience at some of the First Coast’s most popular dining establishments.

Motivated to shine a light on the happenings of the Jacksonville food scene and to prove to herself that she can complete on a national level, Chef Rebecca was a contestant on Chopped Sweets on the Food Network in 2020 and came home with the title of Chopped Sweets Champion. This experience whet her appetite for tv appearances. She went on to be a competitor on The Dr Seuss Baking Challenge on Prime where she was a finalist and received praise for her pallet and artistic style as she was dubbed the ‘flavor queen’ by the judges.

Chef Rebecca continues to bring her sweetness to the Jacksonville area through food centric collaborations, and cooking classes. Stay tuned for what she will be dishing up next!