Shilling Canning Company is a modern Mid-Atlantic restaurant where Executive Chef Reid Shilling serves his take on seasonal cuisine highlighting ingredients from around the Chesapeake region.
We dedicate significant time to ensuring quality, and meticulously craft each aspect of our dishes with care. Chef Shilling takes an active role in sourcing, selecting only the freshest seafood from local fisheries and the choicest produce from nearby farms. A glimpse into our open kitchen reveals bread being baked in-house from knead to rise, and whole cuts of meat being prepared for service by staff butchers. Expect wholesome composition, wood-fired profiles, a menu guided by the season, and weekly specials inspired by frequent trips to market.
Respect for our family, guests and for the food we source, select, prepare, cook, and serve.
In their day the Shilling Canning Company was known by Baltimoreans city-wide for their high quality products and honest name.
The company, started by Chef Shillings’ family in 1935, benefited well from the knowledge passed down by generations of farming and butchering, and quickly expanded their operation to include produce sourced from neighboring farms. Above all else, Shilling Canning Company was a family business. Their operation was built on respect for the consumer, the product, and their partners; on sharing the best of what they had with their community, and on doing things right the first time, every time. It’s with these same values Shilling Canning Company’s modern incarnation serves guests today.
Who We Are
Reid Shilling | Executive Chef & Owner
Born and raised in Baltimore, MD, Shilling’s love of food blossomed while cooking with his grandmother and parents. On the day he received his driver's license, Shilling took the family car to a nearby restaurant to ask for a job in the kitchen. His experience there further fueled his interest in the restaurant industry. After graduating with a bachelor’s degree in hospitality management from Florida State University, Shilling took a position with Hillstone Restaurant Group. He spent time at the company’s top concepts, completed and later oversaw its rigorous management training program, and rose to the position of kitchen manager at the flagship Hillstone on Park Avenue in New York City.
Shilling enrolled at the Culinary Institute of America in 2011 and graduated a year later with a job in the kitchen at chef Thomas Keller’s Bouchon Bistro in Yountville, CA. He worked nearly every position in the kitchen during his time there in an effort to gain as much experience as possible. Outside the restaurant, he also worked closely with Little Chef’s Kitchen, an organization founded by his wife to teach children, young adults and their families how to prepare and enjoy fresh, affordable, and healthy food.
Looking to return to his Mid-Atlantic roots, Shilling moved to Washington, D.C. in 2015 and took a position on chef Jeremiah Langhorne’s opening team at The Dabney. He was quickly promoted to sous chef and worked closely with Langhorne to develop relationships with purveyors, refine the restaurant’s menu, and establish systems and standards for the restaurant’s kitchen team.
In fall 2016, Shilling left The Dabney to focus his efforts on opening Shilling Canning Company, his first solo restaurant concept. Inspired by his family’s business of the same name that operated in Finksburg, MD from 1935 – 1958, Shilling Canning Company is slated to open in June 2019 in the Yards Park area of Washington, D.C. along the Anacostia River waterfront. The 75-seat restaurant will offer a modern take on the classic American tavern, with a wood-fired brick oven, oversized raw bar, and polished yet comfortable décor.
Shilling lives in Washington, D.C.’s Navy Yard neighborhood with his wife, Sara Andrea, and daughter, Alina.
He brings to Shilling Canning Co. the discipline and experience required to see that the values passed down to him in his family’s kitchen are shared with his community.
Ryan King | Executive Sous Chef
Born and raised in Bellingham, MA, King was drawn to cooking and inspired by the restaurant industry at an early age. As a child, King’s mother saved enough money to take the family on a cruise, where he was first introduced to a classic dining experience. He was enamored by the attentive service and inspired by the refined dishes that were served. With an interest in pursuing a career in the restaurant industry, King worked as a dishwasher, prep cook and cashier for a local café during high school before joining a new local restaurant as a line cook. King then enrolled in Southern New Hampshire University, where he earned a degree in Hospitality and Business Administration and a minor in Culinary Arts.
After graduating college in 2010, King moved to Northern California to serve as Chef de Partie at Bouchon Bistro in Yountville. In 2014, King traveled to Bayonne, France and spent time with local cooperatives learning the traditional process of curing and aging ham. Soon after he returned to Bouchon Bistro, he was promoted to Executive Sous Chef. During his time in Yountville, King frequently worked alongside Reid Shilling. The two often partnered together for dinner service and discovered a similar sensibility and work ethic. A friendship evolved and the two chefs continued to collaborate over the years. As Shilling began concepting his first solo restaurant project, he tapped King as a sounding board and idea generator. In early 2019, King joined the opening team of Shilling Canning Company as Executive Sous Chef.
Located in The Yards waterfront area of Washington, D.C., Shilling Canning Company will offer a modern take on the traditional American tavern, serving seasonal cuisine highlighting ingredients from the Mid-Atlantic region. King looks forward to working alongside Shilling once again and incorporating the techniques they learned in California with East Coast ingredients. King sees cooking as a collaborative effort and gains inspiration from reading and visiting purveyors. He is also excited to draw on his time in France in developing the charcuterie program at Shilling Canning Company.
When he is not in the restaurant, King enjoys spending time with his wife and two young boys, playing ball or going for a bike ride.
Jessica King | Service Director
Born and raised in Los Angeles, King moved to northern California in 2010 to study politics at the University of San Francisco. She spent weekends exploring the city’s growing culinary scene and worked harvest in Napa with a winemaker friend, sparking her interest in the food and wine industries.
After enrolling in Pepperdine University’s School of Law, King moved to Washington, D.C. for a summer internship and has been there ever since, opting to finish her degree at Pepperdine’s Foggy Bottom campus. After working in tax law for a year, King was ready for a change of pace and took a job as a host at Primrose, an upscale French bistro in her neighborhood, while she looked for a new position in the legal field. She quickly realized she enjoyed the camaraderie and energy of working at a restaurant far more than she ever would enjoy a job as an attorney.
While at Primrose, King worked alongside owner and winemaker Sebastian Zutant and was fortunate to learn from him as he developed the restaurant’s beverage program. She then worked as Service Director at Reverie, a modern American restaurant from chef Johnny Spero, a role that cemented her desire to pursue a career in the restaurant industry.
In May 2019, King joined the opening team at Shilling Canning Company as Service Director. In this role, she looks forward to sharing her beverage knowledge with her staff and creating a memorable dining experience for guests.
King lives in Washington, D.C.’s Brookland neighborhood with her boyfriend and their dog, Indiana. In her free time King enjoys hiking, gardening and experimenting in the kitchen.
Britt Ingalls | BAr Director
Born and raised in Salt Lake City, UT, Ingalls graduated from the University of Utah with a degree in Outdoor Education. She worked several positions in the forestry field, including conservation director of a large nature preserve and wilderness medicine instructor, but a job as a barback at a local music venue piqued her interest in a career in the beverage world.
Ingalls relocated to Washington, D.C. in 2017 and in just a few short years has established herself within the city’s tight-knit beverage industry. She worked as a bartender on the opening team at Primrose, an upscale French bistro in D.C.’s Brookland neighborhood and went on to help develop the restaurant’s cocktail program. She then joined local distillery and cocktail bar Republic Restoratives as Bar Manager.
Ingalls’ involvement in the D.C. Craft Bartender’s Guild led her to Shilling Canning Company Executive Chef and Owner Reid Shilling in early 2019, and she joined the restaurant’s opening team shortly thereafter. As Beverage Director, Ingalls looks forward to echoing the kitchen’s focus on local producers and house-made ingredients and utilizing them in cocktails that can be enjoyed before, during, and after a meal.
When she’s not behind the bar, Ingalls enjoys escaping the city to hike and camp with her dog, Molly.
Partner + Director of Business Development
Born and raised in La Paz, Bolivia, Quinteros-Shilling’s interest in food and hospitality is rooted in her passion for science. The high altitude of her childhood home in La Paz presented exciting challenges for baking, leading a young Quinteros-Shilling to learn to modify cooking techniques to yield the desired outcome. After relocating to the United States as a teenager for her father’s job, Quinteros-Shilling received a Bachelor of Science in Hospitality Management from the Pennsylvania State University. She then continued to explore her interest in hospitality at the Culinary Institute of America in California, where she met fellow student and future husband Reid Shilling.
Quinteros-Shilling’s passion for food and hospitality sparked an interest in nutrition that took her to Syracuse University, where she earned a Master of Science in Nutrition Science and Dietetics. She completed her residency program at the University of Maryland Medical Center, becoming a certified Pediatric Metabolic Dietitian in 2016.
Quinteros-Shilling and her husband, Chef Reid Shilling, will open Shilling Canning Company in late June 2019. Located in The Yards waterfront area of Washington, D.C., the restaurant will offer a modern take on the traditional American tavern, serving seasonal cuisine highlighting ingredients from the Mid-Atlantic region. Quinteros-Shilling is distinctly qualified to provide a fresh perspective on food and nutrition, lending insight into diners’ dietary limitations and how they influence the restaurant’s approach to menus and hospitality.
When she is not working, Quinteros-Shilling shares her culinary expertise with her community through Little Chef’s Kitchen, an organization she founded as an undergrad at Penn State with the goal of empowering children and their families to make healthier food choices, utilizing local and seasonal ingredients. She also enjoys spending time with her family and dog Remy, traveling, eating, and staying true to her Latin roots with a passion for dance.