The 10 Places That Shaped Culinarian Woldy Reyes’ Taste

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‘The Places That Shaped My Taste’ is TQE’s take on a city guide. Yes, we’re interested in the new restaurant that’s surprisingly worth the hype – but we’re also asking local tastemakers to dish on the decades-old strip mall joint they’ve frequented since high school, the crystal shop that got them through their rough patch, and the barber who defined their style.

To cook, at its core, is to alchemize taste, identity, and togetherness. Woldy Reyes knows this well. The chef, who is first-generation Filipino American, may have first learned about cooking at home, through his grandmother, and now he brings that to so many others from his own home.

The culinarian, who authored his debut cookbook In the Kusina: My Seasonal Filipino Cooking, grew up in California before moving to NYC and working in fashion. But in 2016, he pivoted from the industry and went into food. The rest was history. Reyes started with a catering company, working closely with fashion clients, before going on to host dining experiences through various residencies and, for the lucky ones, dinner parties at home. His TikTok is a digital version of it all, an inspiring assembly of all things food and hosting.

To Reyes, a plate is a canvas. The food he paints onto each one is a joyful etching. The chef is on a journey to redefine modern Filipino-American cuisine. It’s why he infuses contemporary dishes with vibrant flavors and colors inspired by his heritage, Reyes tells The Quality Edit, be it his vegetarian lumpia or mushroom adobo.

Today, the chef and tastemaker splits his time between Brooklyn and upstate New York. We asked Woldy about which places have shaped his taste and what inspires him as he gets creative with food. He revealed surprising spots, from his favorite restaurant that’s reminiscent of home cooked meals to an artisanal bakery in Colombia.

McNally Jackson Book Store - New York

Walking into McNally Jackson always brings a wave of nostalgia; after living in New York City for nearly two decades, it remains the place I go to find the creative inspiration that fuels my work. Seeing my cookbook, In The Kusina, nestled beautifully among its curated titles is a proud, surreal moment—a testament that my untraditional culinary journey has found its perfect home on these shelves.

Tito Rad’s Grill - Woodside, Queens, New York

When I’m missing the warmth of my mom or grandmother’s Filipino cooking, I retreat to this humble restaurant in the Woodside neighborhood of Queens. The people who run this space make it feel like home, instantly reminding me of my own family, while the authentic home cooking brings me a deep sense of comfort. My absolute go-to dishes here are the Kare-Kare, Pancit, and Lumpia Shanghai.

The Quiet Botanist - Hudson, New York

My talented upstate garden designer, Rebecca O’Donnell, has a shop on Hudson’s Warren Street that is an absolute dream. She has transformed the space into a romantic, moody garden oasis, packing the shelves with her custom floral and herbal chocolates, dried flower bouquets, and beautiful little treasures for the home and soul. It’s a must-visit.

Chandon’s Napa Home - Yountville, California

Indulging in the quintessential Napa landscape of rolling grapevines, majestic oak trees, and mountain views—paired with a legacy of longstanding, innovative winemaking—is utterly mesmerizing. Immersing myself in that rich heritage amidst such laid-back scenery perfectly mirrors the bright, clean notes of their fresh and effervescent wine varieties.

Blue Apple Beach - Cartagena, Colombia 

I had the pleasure of cooking at Blue Apple Beach, a beach club and hotel located on the island of Tierra Bomba, just a 20-minute boat ride from Cartagena. I prepared a special dinner and offered a "Masterclass" to the kitchen staff, who reside in the local Bocachica village, teaching them new techniques and a style of cuisine they can easily add to their professional repertoire. It is a very special place that deeply focuses on community and sustainability.

Susurros del Corazón, Auberge Collection - Punta Mita, México

I spent a week at Susurros del Corazón in Punta Mita, Nayarit—a beautiful coastal shoreline where I collaborated with the kitchen team to blend my Filipino cooking with their coastal Mexican ingredients. Collaborating with their incredible team taught me the vital power of staying chill, proving that when you lead with a hug, you create a culture of genuine camaraderie and transcendent culinary dialogue.

Nia Bakery - Cartagena, Colombia

Nia is an artisanal bakery and café tucked right into the vibrant heart of Cartagena’s Historic Center. The space is beautifully bright and colorful, making it my favorite spot to slow down for a calm midday break over their incredible house-made pastries baked fresh every morning. My favorites are the Lulo Jam Meringue Tart, the Mango Azúcar Tart, and the Achiote Banana Bread—all washed down with a Cold Brew Passion Fruit Soda.

Istanbul Museum of Modern Art - Istanbul, Turkey

I visited Istanbul a few years ago and was mesmerized by the diverse artwork showcased by local artists in this museum. I was especially drawn to Nur Koçak, a Turkish artist whose work powerfully critiques the objectification of women in consumerist societies. 

Palm Heights, Cayman Islands

This beachside hotel is a tranquil Caribbean respite where culture and island hospitality are truly celebrated. Between the sultry heat and the painfully breathtaking sunsets, it proved to be the perfect place for relaxation. I spent a month here for a chef’s residency, sharing my signature Filipino way of hosting decadent, lively dinner parties—an experience that was absolutely unforgettable.

Middle Child, Dubai UAE

A friend told me to visit this spot on my recent trip to Dubai while I was on my cookbook tour. Located in Alserkal, a vibrant art and cultural hub, it’s a place that masterfully balances fine and playful food, alongside a collection of cookbooks and artisanal pantry ingredients. My absolute favorites on the menu were the Steak with Jammy Onions, the Celery & Date Salad, and the Roasted Rice Soft Serve with Caramelized Puffed Rice.