Reddings Market is owned by Matt Danzer and Ann Redding. When an opportunity arose in Matt’s hometown area to open a specialty food store, they saw it as a great opportunity and new challenge. They opened the market in the summer of 2008. Reddings is a collection of everything they love—an old school food market, sought out gourmet treasures and a menu of prepared foods with a focus on the local bounty.
Matt grew up on the North Fork, developing an early appreciation and knowledge of the foods of the local farming and fishing communities. He left to attend New York’s Culinary Institute of America, and then worked in several New York City restaurants before joining the staff at Chef Thomas Keller’s French Laundry Restaurant in Napa Valley. Later Matt would help launch the award-winning Per Se Restaurant in New York City. He went on to become the Executive Chef of the Private Dining Facility at the restaurant Country at The Carlton Hotel.
Ann attended the Institute of Culinary Education in New York, where she earned her culinary degree. Ann has worked as a chef at several New York City restaurants including, Daniel, Payard, Jewel Bako, La Esquina and Per Se.
Matt and Ann met while working at Per Se. They share a passion for eating, culinary tools, cookbooks and everything food.
