With 25 years in the hospitality business, Lou has built a reputation for his attention to detail and commitment to quality: “Your level of success is determined by your commitment to quality.”
Lou’s restaurant journey began as a part-time prep cook in a corporate restaurant. He quickly made his way up the ladder and, within three years, had his name on the door as a proprietor. He eventually left the corporate world to pursue his dream of owning his own restaurant.
Since his departure, Lou has worked as a restaurant consultant at various locations along the East Coast, and opened his first restaurant, Lou Reda’s an American Table.
Lou continues to offer his services on a local level by giving back to the community that has supported him throughout the years, and by mentoring and encouraging employees to pursue their own dreams.
Lou Reda - Owner
Chef Justin Gaines
Justin Gaines is the Chef Partner & Culinary Director at Lou Reda’s An American Table. A graduate of The Worlds Premier Culinary College, The Culinary Institute of America, Justin brings 19 years of Professional Restaurant Experience to the forefront.
Chef Justin has led culinary teams in 6 different States as Sous Chef, Exec Sous Chef, Chef De Cuisine and Executive Chef from 2003-Present, with multiple years in the Food Capitol of World, NYC. This also includes stints as a stagier in 1, 2 & 3 Michelin Star Restaurants in Manhattan and an Alumnus of Chef Thomas Keller Restaurant Group. Also, abroad travel completion of a 1 Month Food Wine & Culture Tour of Italy.
Through the years Chef Justin has performed as a professional Chef Consultant & Opening Chef, having helped launch successful F&B establishments in NJ,NY,AL,NC & FL. This includes improving long time running establishments with the modernization of current menus and a revamp of standards, sanitation and S.O.P. And as of recently was asked to join the opening team of the newly branded 1 Hotel Group Miami South Beach in April 2015.
Always in tune with the local community involvement, Chef Justin is constantly participating with the local chamber of commerce extending good works of charity, mentoring the youth at local technical culinary school programs and donating dinners to charity and volunteer organizations in NC, FL & AL. Chef Justin has become a community fixture in every residence he claims.
Malik Williams is a culinary professional that delights guest with a passion for crafting
exceptional dining experiences. Currently operating as the CDC, Chef de Cuisine at Lou Reda’s an American Table and Tap@1918, and also holding the esteemed position of Chef and Owner at Thorns and Ivory.
He bolsters an associate’s degree in Culinary Arts and a bachelor’s in Food and
Beverage Entrepreneurship with a minor in economics from Johnson and Wales
University c/o ’21. Malik combines his culinary expertise with a strong business acumen.
His journey in the culinary world began at a young age, inspired by his grandmother’s
resourcefulness in the kitchen, where he developed a deep appreciation for the
transformative power of food. Over the years, Malik has honed his skills in diverse
culinary environments, ranging from fine dining at juke joints, prestigious 4-star hotels to exclusive member-owned country clubs.
Malik’s dedication to his craft has been recognized, earning him the distinction of being a finalist for the NCRLA Best Chef award for two consecutive years, while being the youngest chef at the time. Beyond the kitchen, Malik finds joy in outdoor adventures like hiking and traveling, capturing moments through his photography, and fostering community connections through his culinary creations. With a blend of creativity, expertise, and a commitment to excellence, Malik Williams continues to leave a lasting impression on the culinary landscape, one dish at a time.
Chef Malik Willams
