i. Biography
The Path
Jonathan Reyes’s route through kitchens reads as a study in repetition and range: sushi chef at Kimura, then sushi chef at Botika, then sushi chef at Up Scale. Those posts demand the sort of control that defines the form—knife work, timing, consistency—and each one adds another turn of the same discipline. The next step, executive chef at By All Means Brewery, extends that command beyond one station and into the broader grammar of a kitchen. From there, Reyes moved to chef at CHOTTO MICRO OMAKASE in San Antonio and chef at Chika in San Antonio, a sequence that shows how technique can travel without losing its edge. At Chika in San Antonio, Reyes also worked as dj. It is an unusual overlap, but it fits a career that has moved across different kinds of timing and coordination. On one side is the exacting pace of sushi; on the other, the control of tempo. Put together, the roles show a worker comfortable with structure, pacing, and the demands of live service.
The Work Today
The current work is where the earlier roles come into focus: San Antonio and Japanese technique meeting in the same frame, with the lessons of each kitchen carried forward. Reyes’s work today is shaped by the habits that sushi work requires: repetition, attention, and the ability to keep standards steady across different rooms. It is also a matter of sequence. The kitchens behind him give his present work its form, while CHOTTO MICRO OMAKASE and Chika in San Antonio tie that form to a specific place. What holds it together is consistency: a chef developed through successive posts, each one reinforcing the balance between precision and adaptability.
Signature
Jonathan's signature dishes include CHOTTO MICRO OMAKASE. The name points to a format built on compression and focus, which fits the shape of Reyes’s background. In the context of his career, it reads as a direct expression of the same work ethic that runs through the earlier kitchens: exacting, compact, and disciplined.
Acclaim
The recognition here is embedded in the roles themselves. Sushi chef at three named restaurants, then executive chef at By All Means Brewery, then chef at CHOTTO MICRO OMAKASE in San Antonio and Chika in San Antonio: each position marks a step that had to be earned. That sequence gives its evidence. The result is a career measured through responsibility rather than ornament. Kimura, Botika, Up Scale, By All Means Brewery, CHOTTO MICRO OMAKASE in San Antonio, and Chika in San Antonio form a clear line of work, with San Antonio as the repeated point of reference. The structure is simple: successive kitchens, steady advancement, and a reputation built from the accumulation of posts rather than from claims made outside them.
Profile updated July 2026
FAQ
Asked of Jonathan
What is Jonathan Reyes's current role?
As of 2026, Jonathan Reyes is Chef.
Where did Jonathan Reyes work before?
Jonathan Reyes's earlier career included Kimura, Botika, and Up Scale.
