Karaya’s Chef de Cuisine, Joel Reyes, was born to be a chef, though he didn’t realize it until 2016, when he moved to Anguilla from the Dominican Republic.

Working as a cell phone repairman, Reyes entered the culinary industry after a friend connected him with Chef-Proprietor Carrie Bogar of Veya, who was seeking extra help and was willing to mentor the right candidate. Reyes learned on the job as a line cook at Veya and his talents and training allowed him to move quickly up the ranks to Sous Chef and then Executive Chef.

When Bogar and husband Jerry decided to open their third restaurant, Karaya, on Shoal Bay West, they hand-picked Reyes to help formulate the concept, design the menus and serve as Chef de Cuisine.

Launched in 2025, the beachfront oasis serves lunch and dinner and has earned rave reviews for its contemporary Mediterranean flavors, spectacular location on Shoal Bay West and attentive beach service. Its name means “moonlight” in Taíno-Arawak and the restaurant honors both the island’s indigenous heritage and the natural beauty that surrounds every meal.

Reyes is a proud father and although he came to the culinary arts later in life, his son grew up in the kitchen. You’ll often find 13-year-old Xaviel working alongside his dad at Karaya.

For Reyes, the best part of being a chef is, “seeing an empty plate.” He loves creating food that puts a smile on people’s faces. “When they are happy, I’m happy.”