Executive Chef Ronald Reid knows all about the value of hard work. Originally from Pittsburgh, Pa., Reid eventually landed his dream job of working with model chef and restaurateur B. Smith at her Union Station restaurant in Washington, D.C. in 2009 right before the inauguration of President Barak Obama.

Since the age of 15, Reid has had his hands around food. In high school, he worked for a cruise ship and after graduation moved to D.C to work for the Grand Hyatt hotel. There he began working his way up from the back of the house to the front. Slowly he began to watch and learn how food was prepared and served to customers. As his interests for cooking grew, so did the opportunities to craft his skills.

Over the course of his career, he would go on to work at top restaurants in the area such as Sam and Harry’s Steakhouse, The Caucus Room and Shula Steakhouse owned by Hall of Fame football coach Don Shula. But with the stress and pressures that come along with the industry, Reid like so many, experienced burnout and spent years as General Manager before reconnecting with the place he would eventually go back to… the back of the house.

Making that official step, he went to culinary school and completed his apprenticeship at L’Academie de Cuisine in Gaitherburgh, Pa. under the teachings of French chef Pascal Dinoit.

When asked about his style of cooking, he noted “American with a twist of everything else.” He also added using fresh ingredients, versatility and creativity.

Given his own career history, it is no surprise that he is a steak and potatoes kind of guy who also likes spaghetti, pizza and Chinese food.

With Valentine’s Day just around the corner, we had to know what was on the menu for those dining at B. Smith’s on the day of love. Lovers can enjoy a romantic four-course dinner with catchy titles such as The First Kiss, The Road to Hedonism, The Pleasure of the Night and Paradise Complete. Course offerings will include sweet potato soup, petite lamb chops, B’s seafood gumbo, lobster tail and warm nookie cake.

As for Chef Reid and his wife, he said it will most likely be very simple. Although he is in consensus that the way to a man’s heart is through his stomach and therefore won’t mind flipping the script and having his wife cook for him. Whatever she does, he says it should be simple but a surprise. And if she wants to add in a bouquet of flowers, he is alright with that as well. It’s all about keeping it fresh and new.

Extending an invitation to all Cuisine Noir readers, be sure to stop by and say hello when dining at the restaurant. Once there, Chef Reid said he will personally make sure you leave happy and have a reason to keep coming back.

For more information about B. Smith’s restaurants and the Valentine’s Day dinner, visit www.bsmith.com.