Petit & Keet is bringing on a new executive chef to lead its acclaimed food service. Jason Reynolds will be joining the Little Rock restaurant, bringing his culinary expertise to the restaurant.
Reynolds comes to Petit & Keet from 501 Prime in Hot Springs, where he served as a sous chef. He previously served as sous chef at Wine Country Bistro in Shreveport, La. and as executive chef at Zocolo Eatery in Shreveport.
“We are thrilled to have Jason’s expertise and creativity in this vital position, JTJ Restaurants chairman Jim Keet said in a statement. “His passion for culinary arts paired with his enthusiasm to bring innovative and exciting flavors to the table will continue to bring top-of-the-line experiences at our restaurant.
With Reynolds’ hiring, Petit & Keet is also shaking up its seasonal menus. It will be adding a range of new dishes, including duck gumbo, crab manicotti and prosciutto wrapped sea bass, to the menu. However, familiar favorites like the bone-in Berkshire pork chop and miso salmon will remain.