{"id":1567,"date":"2018-09-10T12:47:51","date_gmt":"2018-09-10T12:47:51","guid":{"rendered":"http:\/\/law-firm.bold-themes.com\/master-import\/?page_id=11"},"modified":"2025-06-13T16:14:45","modified_gmt":"2025-06-13T16:14:45","slug":"about","status":"publish","type":"page","link":"https:\/\/rhinowebllc.com\/katie-reys\/about\/","title":{"rendered":"About"},"content":{"rendered":"

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About Us<\/span><\/span><\/h1><\/header>
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About Us<\/span><\/span><\/h3><\/header>
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Chef Reynald Trosclair III (Rey) got his start in commercial kitchens at the tender age of 14. He started as a young 7 year old child riding with his father through the French Quarter selling Charles Chips and knew even then that kitchens were his future. New Orleans culture and cuisine are in his blood, shown on the wall in the Cafe du Monde on Decatur where a picture of his great-great-grandfather Regis Noel hangs. He has worked in every position in the front and back of the house and graduated from Sclafani\u2019s Cooking School with a speciality in sauces, stocks, gravies and soups. His passion truly lies in being a saucier, but also loves grilling and smoking meats. He has worked for Sun Ray Grill, Straya, Conola, Nola Boils and Full of Flavor with Gason Nelson, just to name a few. He has done long term personal chef work for doctors and NFL players and is extremely comfortable cooking in any atmosphere. He has catered countless events in clients\u2019 homes and Air BnBs and can create magical experiences for parties from 2 to 300. Along with catering special events he also is very adept at delivering catered lunches and dinners for large parties that can fit any clients\u2019 budget.<\/p>\n

Chef Katherine Laumann (Katie) got her start in the service industry in college at the Ruby Tuesday in Baton Rouge, though cooking and a love of New Orleans cuisine was also instilled since birth. Her father, Daryl, was the founding Vice President of Danny & Clyde\u2019s when they opened before starting his own store, Kid Creole, in 2005, where she learned and eventually ran one location. She has had experience as a hostess, server and bartender before moving to the kitchen, where she truly found her calling. She developed skills in every position but truly has a passion for baking as desserts. Working as a bartender on Bourbon St for 7 years also taught her invaluable people skills. Conola Grill was where she discovered a love for sushi and the knowledge that came with it. She has also done long term personal chef work for doctors and NFL players, and is extremely comfortable cooking in any atmosphere.<\/p>\n

The two met while Chef Rey was cooking on the line at Conola Grill and Katie was rolling sushi and making their desserts. They formed an emotional and professional connection that pushes and elevates each other, and for the past 8 years have been ensuring every project they endeavor on will be the best it can be!<\/p>\n

Katierey\u2019s started just selling cheesecakes to a handful of restaurants in the metro area and have grown into a fully custom bakery and catering company. They provide everything from beautiful cakes, cupcake towers, themed sugar cookies and treat boxes to full meals for Thanksgiving and Christmas. They have monthly cooking spots on Fox 8 Morning Addition, are regulars on Fox 8 noon boradcast, and have appeared on multiple shows on 990 AM, including Chew on This & the Tom Fitzmorris food show.<\/p>\n

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