Super Chef of the Year
Chef of the Year, American Culinary Federation
Chef of the Year, PA Lodging and Tourism

Chef John Reis

Corporate Executive Chef

One of America’s most respected chefs, Chef John Reis came to the United States from his native Portugal in 1966 at the age of 12. As a teenager he worked at Hotel America in Hartford, CT, where he trained under some of the best chefs from Europe, eventually becoming Executive Chef at age 23.

In 1987, John became executive chef at a brand new Hilton in Charlotte, NC. Later, he traveled around the U.S. as corporate chef for MHM Hotel Management
assisting with opening new hotels, revising menus, and overseeing grand openings.

In 1990, John joined the Hilton Harrisburg. He was named corporate executive chef for Harrisburg Hotel Corporation in 2008, overseeing the Hilton Harrisburg, The Hilton Garden Inn Hershey, Central Penn College Conference Center and Bricco. Most recently, he led the culinary team in developing menus for the Hilton Harrisburg’s Ad Lib Craft Kitchen & Bar and 1700 Degrees Steakhouse.

40 Under 40 Award - Central Penn Business Journal

Chef Anthony Bianco

Executive Sous Chef

Since the day he could begin working, Anthony always felt at home in a kitchen and worked in various restaurants while pursuing a degree in mathematics at West Chester University. While at West Chester, he realized that the kitchen was where he was meant to be.

In 2007 Anthony enrolled at Harrisburg Area Community College and trained at the Hilton Harrisburg and our sister restaurant, Bricco. He eventually became sous chef of the Hilton and began to develop his style of cuisine for The Golden Sheaf, continuing the long tradition of providing AAA-rated four Diamond cuisine to its patrons and in 2012, added a DiRoNA award to the restaurant’s long list of accolades. As Executive Sous Chef, he successfully launched the Harrisburg Hilton’s latest restaurant endeavors – Ad Lib Craft Kitchen & Bar and 1700 Degrees Steakhouse.