Reserve is centered around small plates and contemporary cuisine, with signature cocktails in a modern, upscale, unique, urban living room setting. Shaun Brady originally from Dublin Ireland, discovered his calling to be a chef from his grandmother who was his first teacher and mentor in the itchen. Shauns first kitchen job came at the age of 14 years old where he started by washing dishes and peeling potatoes. Shaun graduated from the Dublin Institute of Technology with a degree in Culinary Arts. Shaun finished in the top 5 of his graduating class. Shaun became executive chef at Ouzos in Dublin where he transformed the menu to feature more steak and seafood. Shaun meet his wife at Ouzos and moved to Chicago in 2005 where he worked for McCormick and Schmicks and the Gibson Restaurant Group. Shaun describes his cooking style as “locally sourced, farm fresh and very seasonal with an emphasis on seafood and sustainability” Shaun is very excited to begin working with local farmers and vendors in the Kansas City area.