Alright – so today we’ve got the honor of introducing you to Beto Reyes. We think you’ll enjoy our conversation, we’ve shared it below.
Beto, thank you so much for joining us and offering your lessons and wisdom for our readers. One of the things we most admire about you is your generosity and so we’d love if you could talk to us about where you think your generosity comes from.
I think my generosity comes from my youth, and coming from a place where i wasn’t given much. I was the last of three kids so my parents didn’t help me with school or any of that i had to either get a scholarship or dedicate myself to a good career, and really school wasn’t for me. I think that’s what kind of made the person i am today to give back any chance i got.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
I recently opened a restaurant called Eleven18. So my focus is to build a really cool taco spot here in Colorado Springs. I would love to grow my business and to one day have something to leave my twins. The restaurant is named after my kids birthday (November 18th). We are constantly doing chef driven dinners to remind the community that even if we are known for our tacos the talent is still here to have an amazing experience with something different than the usual. We offer catering, lunch and dinner. We are hoping to make our next projects more fine dining focused so for now we are having fun sharing the cool vibey taco spot to come and hang out.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
My most impactful skill i think would be my ability to listen sand learn from others around me all the chefs coming up were amazing. Sometimes i would work events for chefs without even getting paid for it. I just wanted to be in the room with them and soak up all the knowledge that i could. I am still very early in my journey, so i don’t have much advice. I was ready to do my own thing and as scary as it was i just had to jump and do it, and show what i was capable of doing through my food.
How can folks who want to work with you connect?
I am looking forward to partnering with like minded individuals. I am actually holding “industry battles” here at my restaurants to create a spot where chefs, cooks, bartenders of all skill levels can show case what they know and really get creative. In the end i feel like once you become a chef its about making chefs and teaching and what you can give back. Then its about what impact can my food have can it make someone’s day or can it teach them something new. I’d love to continue to do my guest chef dinners with individuals who think the same. ”
Contact Info:
- Website: https://www.eleven18cos.com/
- Instagram: https://www.instagram.com/eleven18_cos/
- Facebook: Eleven18
- Linkedin: https://www.linkedin.com/in/roberto-reyes-937a38179/
Image Credits
Personal Portrait: Suzanne Baur Pictures of Food : Ernest Bordon
