Reed Anderson, a native Virginian, grew up inspired by the southern cooking of his grandmother. His desire for the culinary arts sparked in early childhood. He first began working in restaurants at the age of thirteen. However, his development as a gourmand started at an even younger age. In fact, it is a favorite family story that in kindergarten he requested to have artichokes added to the lunch menu.
As a teen, working in the fine dining kitchens at Boar’s Head Inn and Keswick Estate, Chef Anderson confirmed his cooking career plans. Anderson, an alumnus of the New England Culinary Institute, apprenticed first at Fuse Box in Atlanta under Chef Troy Thompson and later at The Pearl in Nantucket with Chef Seth Raynor. Eventually, he was lured to the food Mecca of San Francisco where he worked under Jody Denton at LuLu and Hubert Keller at Fleur de Lys. Thereafter, Chef Anderson was presented with an opportunity in his hometown to be the guiding force at the newly opened Blue Light Grill & Raw Bar. The upscale restaurant is a flagship in a gourmet renaissance taking place in Charlottesville, VA.
At Blue Light Grill & Raw Bar, Chef Anderson’s goal is to push the palate of his clientele to new experiences and to continue to advance the diner’s expectations. He traveled extensively in Southeast Asia and credits these travels for the South Pacific flair in his dishes. His eye for presentation, his Swedish ancestry, his conscientious approach to ingredients and his vast culinary explorations give Anderson’s preparations a contemporary twist on traditional cuisine.
Anderson is a member of the Slow Food movement. This organization strives to protect the heritage of food, tradition and culture by opposing food production that is harmful to humans, animals or the environment. Moreover, the Slow Food movement promotes fair compensation for food producers. His menu reflects these standards by offering local and organic food whenever possible.
As the Executive Chef at Blue Light Grill & Raw Bar, Reed Anderson is adept at incorporating the cultures from his travels, his personal food philosophy and his family history into innovative culinary interpretations.
