Who We Are
Reid Shilling | Executive Chef & Owner
Born and raised in Baltimore, MD, Shilling’s love of food blossomed while cooking with his grandmother and parents. On the day he received his driver's license, Shilling took the family car to a nearby restaurant to ask for a job in the kitchen. His experience there further fueled his interest in the restaurant industry. After graduating with a bachelor’s degree in hospitality management from Florida State University, Shilling took a position with Hillstone Restaurant Group. He spent time at the company’s top concepts, completed and later oversaw its rigorous management training program, and rose to the position of kitchen manager at the flagship Hillstone on Park Avenue in New York City.
Shilling enrolled at the Culinary Institute of America in 2011 and graduated a year later with a job in the kitchen at chef Thomas Keller’s Bouchon Bistro in Yountville, CA. He worked nearly every position in the kitchen during his time there in an effort to gain as much experience as possible. Outside the restaurant, he also worked closely with Little Chef’s Kitchen, an organization founded by his wife to teach children, young adults and their families how to prepare and enjoy fresh, affordable, and healthy food.
Looking to return to his Mid-Atlantic roots, Shilling moved to Washington, D.C. in 2015 and took a position on chef Jeremiah Langhorne’s opening team at The Dabney. He was quickly promoted to sous chef and worked closely with Langhorne to develop relationships with purveyors, refine the restaurant’s menu, and establish systems and standards for the restaurant’s kitchen team.
In fall 2016, Shilling left The Dabney to focus his efforts on opening Shilling Canning Company, his first solo restaurant concept. Inspired by his family’s business of the same name that operated in Finksburg, MD from 1935 – 1958, Shilling Canning Company opened in July 2019 in the Yards Park area of Washington, D.C. along the Anacostia River waterfront. The 75-seat restaurant will offer a modern take on the classic American tavern, with a wood-fired brick oven, oversized raw bar, and polished yet comfortable décor.
Shilling lives in Washington, D.C.’s Navy Yard neighborhood with his wife, Sara Andrea, and daughter, Alina.
He brings to Shilling Canning Co. the discipline and experience required to see that the values passed down to him in his family’s kitchen are shared with his community.
Ryan King | Executive Sous Chef
Born and raised in Bellingham, MA, King was drawn to cooking and inspired by the restaurant industry at an early age. As a child, King’s mother saved enough money to take the family on a cruise, where he was first introduced to a classic dining experience. He was enamored by the attentive service and inspired by the refined dishes that were served. With an interest in pursuing a career in the restaurant industry, King worked as a dishwasher, prep cook and cashier for a local café during high school before joining a new local restaurant as a line cook. King then enrolled in Southern New Hampshire University, where he earned a degree in Hospitality and Business Administration and a minor in Culinary Arts.
After graduating college in 2010, King moved to Northern California to serve as Chef de Partie at Bouchon Bistro in Yountville. In 2014, King traveled to Bayonne, France and spent time with local cooperatives learning the traditional process of curing and aging ham. Soon after he returned to Bouchon Bistro, he was promoted to Executive Sous Chef. During his time in Yountville, King frequently worked alongside Reid Shilling. The two often partnered together for dinner service and discovered a similar sensibility and work ethic. A friendship evolved and the two chefs continued to collaborate over the years. As Shilling began concepting his first solo restaurant project, he tapped King as a sounding board and idea generator. In early 2019, King joined the opening team of Shilling Canning Company as Executive Sous Chef.
Located in The Yards waterfront area of Washington, D.C., Shilling Canning Company will offer a modern take on the traditional American tavern, serving seasonal cuisine highlighting ingredients from the Mid-Atlantic region. King looks forward to working alongside Shilling once again and incorporating the techniques they learned in California with East Coast ingredients. King sees cooking as a collaborative effort and gains inspiration from reading and visiting purveyors. He is also excited to draw on his time in France in developing the charcuterie program at Shilling Canning Company.
When he is not in the restaurant, King enjoys spending time with his wife and two young boys, playing ball or going for a bike ride.
Sara Quinteros-ShillinG
Partner + Director of Business Development
Born and raised in La Paz, Bolivia, Quinteros-Shilling’s interest in food and hospitality is rooted in her passion for science. The high altitude of her childhood home in La Paz presented exciting challenges for baking, leading a young Quinteros-Shilling to learn to modify cooking techniques to yield the desired outcome. After relocating to the United States as a teenager for her father’s job, Quinteros-Shilling received a Bachelor of Science in Hospitality Management from the Pennsylvania State University. She then continued to explore her interest in hospitality at the Culinary Institute of America in California, where she met fellow student and future husband Reid Shilling.
Quinteros-Shilling’s passion for food and hospitality sparked an interest in nutrition that took her to Syracuse University, where she earned a Master of Science in Nutrition Science and Dietetics. She completed her residency program at the University of Maryland Medical Center, becoming a certified Pediatric Metabolic Dietitian in 2016.
Quinteros-Shilling and her husband, Chef Reid Shilling, will open Shilling Canning Company in late June 2019. Located in The Yards waterfront area of Washington, D.C., the restaurant will offer a modern take on the traditional American tavern, serving seasonal cuisine highlighting ingredients from the Mid-Atlantic region. Quinteros-Shilling is distinctly qualified to provide a fresh perspective on food and nutrition, lending insight into diners’ dietary limitations and how they influence the restaurant’s approach to menus and hospitality.
When she is not working, Quinteros-Shilling shares her culinary expertise with her community through Little Chef’s Kitchen, an organization she founded as an undergrad at Penn State with the goal of empowering children and their families to make healthier food choices, utilizing local and seasonal ingredients. She also enjoys spending time with her family and dog Remy, traveling, eating, and staying true to her Latin roots with a passion for dance.