Matthew Reysen
Chelsea, Manhattan
We were introduced to Discolo Bar Director Matthew Reysen through past interviewee (and now Discolo GM) Jillian Tuttle. When we pulled up to the cocktail lounge/club it was not during the peak fun hours of an 11PM-3AM Friday, but rather a rainy grey Thursday afternoon. Even off-hours the party never stops. Matthew had bar prep in full swing WHILE STILL able to take us on a grand tour, all of this despite murmurings of health inspectors popping in at any time. We left feeling energized and truly like we’d just hopped out of a well-oiled martini machine. Here Matthew gives us the rundown on life’s simple pleasures (a chicken parm hero), and just how vital an OXO measuring cup is.
Full name, age, where are you from?
Matthew Reysen, 30, Long Island, New York
What is your title and where do you work?
Bar Director at Discolo
Was food a big part of your upbringing?
Not quite. My mom and dad owned a bar while I was growing up and my mother was a bartender so they were not around too much for dinner time. My dad has a culinary degree but we did a lot of breakfast for dinner as a kid. My mother would cook chicken cutlets for the most part. Dinner was not big for us. I never looked forward to it as a kid really.
What are your earliest memories of dining out?
Earliest memories would be with my oldest sister Charlene. She's 12 years older than me so she introduced me to restaurants. For my birthday she would always take me out to dinner in the city.
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
Patience. Be present in the role you are currently in and master it before moving forward. Find hobbies outside of this industry and hold on to them. We all need a distraction from our work so that we can go back to it with a fresh and healthy mind.
What do you think working in this industry has taught you?
This industry has taught me perseverance. You will be told you are doing it wrong multiple times before you do it right.
What's your favorite dish/drink on the menu?
The Junglebird Highball. Perfect balance of bittersweet and refreshing. This is a drink you can order multiple of.
What is your favorite place to go out and eat at and what are you ordering?
I don't actually go out to eat that much, to be honest. I love a chicken parm hero. Red sauce Italian is everything.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
I can't speak on behalf of the kitchen but I can speak on behalf of the bar! Ice is one of the most important factors to think about in terms of needs for your bar. You will need a Kold Draft machine for making your cocktails and you will need fresh cut, clear ice to serve your cocktails over.
The sous vide is used quite a lot in our prep room. An OXO measuring cup with precise measurements. The induction burner is a big one for us. A super fine cloth or chef's coat. We do a lot of clarification here and using either of those to strain liquids is the fastest method!
