Featured Chef

Presenting our Featured Chef

John Reis CFBE
Corporate Executive Chef
Hilton Harrisburg
One North Second Street
Harrisburg, PA 17101

  • Born and raised in Portugal
  • Came to the United States in 1966 at the age of 12
  • Started working at age 15 as a cook’s helper in Hartford, CT at the Hotel America, were he was trained under some of the best chefs from Europe
  • He was eventually promoted to Executive Chef at the age of 23 and continued there as executive chef until 1987
  • In 1987, moved to Charlotte, NC to open a brand new Hilton as executive chef for a management company called M.H.M. Worked there for 4 years. After that, traveled around the U.S as Corporate Chef for M.H.M for about 6 months, assisting with opening new hotels, revising menus, grand openings, etc.
  • Came To Harrisburg in 1990 and open the Harrisburg Hilton as Executive Chef.  In 2000, became Director of Food and Beverage/Executive Chef.  During that time, he  was responsible for the total Food and beverage of the Harrisburg Hilton, including both Raspberries Restaurant and the Golden Sheaf, which is a four diamond Restaurant
  • In 2008, became the Corporate Executive Chef for the Harrisburg Hilton, which includes overseeing The Hershey Garden Inn, Central Penn Conference Center and Bricco Restaurant
  • Over the Years, participated in numerous Food shows and culinary competitions throughout New York, Connecticut and PA
  • Also awarded Super Chef of the Year, Chef of the year from the American Culinary Federation and also Chef of the year from the PA Lodging and Tourism
  • He is a member of The American Culinary Federation, Harrisburg Chapter and also serves as the Treasurer
  • Married to Janet Reis, 2 daughters –Kimberly and Ashley, resides in Mechanicsburg PA

The Hilton Harrisburg hotel is in the thriving heart of historic downtown Harrisburg, Pennsylvania just three blocks from the State Capitol Building, and connected to The Whitaker Center via an enclosed walkway. The hotel is one of the most convenient yet elegant places to stay while visiting Harrisburg, Pennsylvania. The Hilton Harrisburg hotel is accessible to Pennsylvania's Harrisburg International Airport by courtesy van.

The Hilton Harrisburg hotel offers three restaurants and a fourth summer restaurant - The Golden Sheaf, a four diamond Restaurant - Raspberries - and The Market Square Café that offer a wide range of dishes to suit every taste. When it is time to relax, The Bar offers the right environment for a favorite beverage. The Outdoor Grill offers outdoor patio seating with the best of grill cuisine from June until September.

The area's many attractions are easily accessible including historic Gettysburg Battlefield, Hershey Park, Hershey Arena and the Home of the Pennsylvania Dutch. In Lancaster County, Pennsylvania you'll find the famed retail shopping mall outlets. There is also a unique retail complex with more than 50 specialty shops and restaurants adjacent to the Hilton Harrisburg hotel in downtown Harrisburg, Pennsylvania.

 

Featured Recipe

Portuguese-Style Pork and Potatoes

From the Kitchen of The Hilton Harrisburg

INGREDIENTS:

¼ cup
2 each 
½ cup
2 each
Pinch
2 T
2 T 
1 T
2 cups 
2 cups
½ cup
TT		 Portuguese Olive Oil
4 oz. Pork medallions, Marinate for about 2 hours (see recipe below)
Onions, chopped
Bay Leaves, crumbled
Crushed Red Pepper
Garlic, chopped
Tomato Paste
Paprika
Dry White Wine
Sliced Potatoes
Parsley, chopped
Salt & Pepper

Marinate:

2 T
2 tsp.
2 T
1 T
1 T
1 T
1 T
1 T
1 cup		 Paprika
Salt
Garlic Powder
Black Pepper
chopped garlic
Crushed Red Pepper
Dried Oregano Leaf
Dried Thyme
White Wine

Combine all ingredients and thoroughly mix.

INSTRUCTIONS

In a large sauté pan, with a lid, over medium heat, add the olive oil. When the oil is hot, drain the pork and add to the hot oil, and sear until lightly brown. Turn over and sauté for another 3 minutes. Remove the pork from the pan and set aside. Add the onions, garlic and crumbled Bay Leaves. Sauté the onions and garlic for about 2-4 minutes or until they are golden. Stir in the tomato paste and the paprika. Deglaze the pan with the wine, scraping the browned particles from the bottom of the pan. Add the sliced potatoes. Season with salt, pepper and crushed red pepper. Cover the pan and simmer until potatoes are cooked (about 15-20 minutes). Return pork back to pan and simmer for about 3 minutes. Taste for seasoning. Spoon potatoes into bowl and arrange the pork over potatoes. Sprinkle parsley over everything and serve with a nice loaf of crunchy bread and a nice glass of red wine.