Born and raised in New York City, Joel Reiss, executive chef of The Post House, was inspired to pursue a culinary career by cooking in local restaurants while attending high school in Bayside, Queens. After graduation, he received a Bachelor’s Degree in restaurant management and culinary arts from Johnson & Wales University in Rhode Island.

After graduating, Reiss traveled throughout the country while working in order to experience regional cuisine in California, Colorado, Florida, Maine and New York. Reiss was named opening sous chef at Maloney & Porcelli under David Burke. After one year, Joel accepted the opportunity to travel for Smith & Wollensky as the opening chef, followed by stints as sous chef of Park Avenue Café, executive chef of Bobby Van’s in Bridgehampton, NY, sous chef at Orsay under chef Philippe Schmidt and executive chef of Odeon and York Grill.

David Burke and Joel again crossed paths with the development of the Hawaiian Tropic Zone. Joel worked on menu development and structure of this 300-seat project. The success of this concept initiated the development of the expansion of Hawaiian Tropic Zone to Las Vegas. Reiss’ extension culinary knowledge and skills made him an ideal candidate to create the classic steakhouse cuisine of The Post House.

Joel resides in Long Island with his wife and children.