Reds Kitchen & Catering opened in 2016 by Chef Owner Max Reeves. Max is a Rhode Island native who got his culinary start early. At 15, he was working at the Newport Creamery as a short-order cook, followed by several years with the Newport Marriott Hotel & Spa. In 2003, he received a BA in Culinary Arts & Nutrition from Johnson & Wales University. Following this, he interned at Massachusetts General Hospital’s dietary department and became a registered dietitian in 2005.

Reeves has held various positions, ranging from line cook to chef de cuisine, at multiple restaurants in Chicago, Boston, and throughout New England -- including time under James Beard Award-winning chefs at No. 9 Park and Radius in Boston. During his time as a dietitian in Chicago, he worked under Julie Burns, a dietitian and owner of Sportfuel, Inc., an integrative sports nutrition company focused on gluten-free diets, farm-to-table foods, and pasture-raised meats.

Reds Kitchen caters to all events, large and small, taking pride in our food quality and down-to-earth hospitality.

Reds Kitchen & Catering is based in Seekonk, Massachusetts, and provides wedding catering services.