The Staff

Jean K. Reilly, MW

Wine Director

Jean K. Reilly MW is the Wine Director for the Morrell Wine Bar. She is a 10-year veteran of the wine business and has worked in numerous parts of the trade.  In 2010, Jean became this country’s 26th Master of Wine, only the fifth American woman to hold this prestigious title.

Jean’s interest in wine began as a hobby while pursuing a career in corporate finance at Bank of Tokyo-Mitsubishi and Deloitte & Touche.  Abandoning the corporate track in 2001, Jean plunged into wine full-time, traveling the vineyards of Europe and the U.S.  After a stint as sommelier at a small French restaurant in Manhattan, she worked as a wine instructor for several culinary schools, including Schiller International University in Switzerland. From 2007 to 2008, she also served as the Wine Consultant for Hilton Hotels.

Jean was the editor of the 2007 edition of the Professional Wine Reference and is currently at work on a new edition for 2012. Jean appears frequently on television and radio speaking about wine and writes for a variety of publications, including Beverage Media and Wine Enthusiast magazines.

Most recently, Jean’s work in television includes her role as principle on-camera wine specialist and commentator for “Jet Set Chefs” a culinary adventure travel series scheduled to air next year.

To relieve stress that a glass of wine can’t handle, Jean is a dedicated skydiver.

Jake Klein

Executive Chef

Born and bred in Miami and steeped in the flavors of the tropics, Jake Klein has had a life-long fascination with blending warm-climate influences with traditional cuisine styles.

Jake’s work at the stove began as a boy, helping test recipes for his step-father, food writer and barbecue authority, Steven Raichlen. He began working in Miami’s burgeoning restaurant scene as a teen; by the age of 20, Jake was roundsman at the popular Miami Beach restaurant, Pacific Time.

Jake’s exploration of Asian flavors deepened during his travels and cooking in the kitchens of Thailand, Singapore, Hong Kong and Macau. In Hong Kong he became executive chef of the influential restaurant, Miami Spice, which earned four star rating from the South China Post. His all-wood-fired restaurant in Singapore was awarded four stars from the Straights Times.

In 1998 Jake opened the first restaurant of his own, JADA, in South Miami. The Miami Herald rated JADA “Exceptional”  (the highest rating); John Mariani in Esquire Magazine declared Jake “one of the most exciting young talents to come along in a long time.”

In 2001, Jake moved to New York to join the Myriad Restaurant Group, headed by Drew Nieporent and Michael Bonadies. As part of the Myriad Task Force, Jake worked at Heartbeat, the W Hotel, and 15 Ria in Washington, DC.  In 2003, Jake became executive chef at Pulse at the Sports Club LA in Rockefeller Center.

Jake has worked with two Iron Chefs, as an apprentice to Masaharu Morimoto in New York and competed against Roksbura Michiba in Tokyo, and has appeared on the ABC Early Morning Show, New York 1, and the Tokyo Broadcasting System.  A former art major, Jake’s food styling has appeared in numerous cookbooks and is immediately apparent in his striking plate presentations.

Jake studied International Business at Richmond College in London, England. He currently resides in the West Village in New York City.

Todd Simon

General Manager

Todd has been a fixture at Morrell Wine Bar and Café since 2008. Starting as server, he has assumed ever greater responsibility, becoming GM in 2011. A native Brooklynite, Todd  discovered a love for diverse food and warm hospitality at an early age. While receiving his degree in Hospitality Management in Boca Raton, FL he began working at Testa’s in Palm Beach, the oldest restaurant in Florida. Starting as server, he rose through the ranks to become Banquet Manager and Assistant General Manager. Now at Morrell Wine Bar and Café, with a vast selection of bottles to master, he admits that he is always learning and making discoveries. He invites you to joins us to do the same!