Graham Reeves has been in the restaurant and catering business for over 22 years, living and working almost exclusively in the City of Richmond. His restaurant career began as a waiter at the Commonwealth Club while he was earning his BFA at Virginia Commonwealth University. He followed that up with some time in Austria working at the gasthaus Schone Aussicht just outside of Salzburg. After returning to Richmond Graham peaked professionally as a waiter at the Jefferson Hotel’s 5 Diamond rated Lemaire Restaurant, and in 1997 he turned his focus to cooking.

Self motivated and disciplined, Graham began his cooking career at the city’s finest seafood restaurant The Hardshell in Richmond’s historic Shockoe Slip. After rising to the level of Sous Chef he set his sights on the 4 diamond rated The Dining Room at the Berkeley Hotel. His tenure as that restaurant’s Sous Chef proved to be an invaluable education in classic French and regional cuisine. In 2002 he was hired away from the Berkeley to take over the Executive Chef’s position at the time honored Richmond establishment The Track Restaurant in Carytown, a title he held for over 4 years. As The Track’s Chef he received many accolades, including his commendations from Richmond Magazine as “a truly talented chef “with “an affinity for local ingredients and unfussy preparations”. His reputation as one of the city’s top chef’s had been established and owning a business became Graham’s next goal.

Graham's mother's name is Hazel.