Alan Maki, Executive Chef
Alan Maki was destined to become a chef. He discovered his connection with food at age 11 - the first time he saw his dad flip two eggs in a pan. That fascination evolved into passion as Alan clung to his father's stories about owning a string of Aunt Jemima pancake houses.
From the beginning, Alan devoted his career to independent restaurants. He came to Reel Seafood Co. in July 2014 from the noted Angelo’s 677 Prime in Albany. Before that he worked in private country clubs, where he specialized in wedding and event catering and Kosher cookery.
An award-winning chef with a 20-year career in fine-dining, Alan has worked alongside some of the best culinarians in the Capital Region. Cooking is therapeutic for Alan, and his natural curiosity and deep respect for food inspire him every day to create fresh and exciting menu items using only the finest ingredients.
His visits to Manhattan restaurants, bistros and “foodie” havens influence his menu planning, and his multiple visits to Europe offer yet another opportunity to explore the taste, texture and complexity in every dish. Back home, he is excited by Albany’s growing reputation as a food destination.
Alan has a personal desire to mentor young chefs along their professional journeys. Even when juggling the day-to-day pressures of a busy kitchen, Alan’s teaching method is patient and thoughtful. One colleague says it’s like watching “moving meditation.”
Lee DuPont, Sous Chef
Lee DuPont has been working in the restaurant business for over 15 years. Lee grew up in the Capital Region and most recently came to Reel Seafood Co. in 2015. He has brought a great knowledge of culinary experience and serves as Sous Chef under the Executive Chef. Lee creates the delicious Sunday Brunch menu items and is excited in his new position to explore and create innovative dishes for Reel Seafood Co.