A Culinary Legacy in Every Bite
Celebrating Reginald Underwood's Impact on Brooklyn's Cuisine
Discover the rich history and enduring passion behind Dirty Redds Catering, where every dish tells a story of culinary excellence and heartfelt tradition.
The Heart of Dirty Redds Catering
Dirty Redds Catering is more than just a service; it’s a homage to Reginald Underwood, a culinary pioneer who transformed Brooklyn’s food scene in the 1970s. Known for his mastery in French baking and cuisine, Reginald’s influence extended beyond the kitchen, bringing communities together through his innovative dishes and warm hospitality. Today, we carry forward his legacy, infusing every event with the same passion and creativity that defined his career. Our mission is to honor his memory by crafting unforgettable culinary experiences that resonate with the spirit of Brooklyn’s vibrant culture.
Milestones in Our Culinary Journey
Explore the pivotal moments that shaped Dirty Redds Catering and Reginald Underwood’s enduring legacy.
1972
The Beginning of a Culinary Revolution
Reginald Underwood opens his first bakery in Brooklyn, introducing French pastries to the local community and setting the stage for a culinary transformation.
1975
Recognition and Expansion
Reginald’s bakery gains widespread acclaim, leading to the expansion of his business and the introduction of a full-service catering operation.
1980
A Legacy of Innovation
Underwood’s innovative approach to cuisine earns him a feature in a prominent culinary magazine, solidifying his reputation as a trailblazer in the industry.
2023
Carrying the Torch Forward
Dirty Redds Catering continues to thrive, honoring Reginald’s legacy by delivering exceptional culinary experiences that celebrate his passion and creativity.
Reginald Underwood
Reginald Underwood was more than a chef; he was a visionary who transformed the culinary landscape of Brooklyn in the 70s. His journey began in a small kitchen, where his love for French cuisine blossomed. Known for his exquisite pastries and savory dishes, Reginald’s creations were a testament to his dedication and passion. His legacy continues to inspire Dirty Redds Catering, where his recipes and culinary philosophy guide every dish we serve.
What Our Clients Say
“Reginald’s pastries were a revelation. Each bite was a symphony of flavors that transported me back to the vibrant streets of Paris. His influence on my own cooking is immeasurable.”
“Dining at Reginald’s was an unforgettable experience. His attention to detail and passion for his craft made every meal a masterpiece. He truly changed the way I appreciate food.”
“Reginald’s culinary skills were unmatched. His ability to blend traditional techniques with innovative flavors left a lasting impression on everyone who had the pleasure of tasting his creations.”
“I still remember the first time I tasted Reginald’s famous croissants. They were light, buttery, and simply divine. His legacy lives on through Dirty Redds Catering, and I am grateful to have experienced his genius.”
“Reginald’s cooking was more than just food; it was an art form. His passion and creativity inspired me to pursue a career in the culinary arts. He was a true pioneer.”
“Every dish Reginald crafted was a testament to his love for cooking. His influence continues to inspire my own culinary journey, and I am forever thankful for his contributions to the world of food.”
Meet Our Team
At Dirty Redds Catering, our team is dedicated to honoring Reginald Underwood’s legacy by delivering exceptional culinary experiences. Each member brings a unique skill set, ensuring that Reginald’s passion for excellence is reflected in every dish we create.
Sophia Carter
Executive Chef
James Anderson
Pastry Chef
Olivia Martinez
Event Coordinator
Liam Scott
Sous Chef