Born in Baltimore, Maryland, Chef Reid Shilling grew up cooking alongside his parents and grandmother, who instilled in him a passion for the abundance of the Chesapeake region. From 1935 to 1958, the culinary-savvy Shilling family operated a canning business preserving locally grown and farmed produce in Finksburg, Maryland—a legacy Reid pays homage to through the name of his restaurant.

Together with his wife and business partner, Sara Quinteros, Reid's commitment to quality, locally sourced ingredients has successfully carried Shilling Canning Company to its fifth anniversary in July 2024. The restaurant has garnered significant recognition, including a feature in The Washington Post in February 2022 as one of the city's best places to eat and inclusion in The Michelin Guide for Washington, DC. In 2024, the restaurant received a RAMMY nomination in the Upscale Casual category and relaunched their fast-casual sandwich concept, Ampersandwich. When not running their acclaimed restaurant, you can find Reid and Sara spending time with their two children.

Reid's commitment to serving his community extends beyond the kitchen. He generously donates his time and talent at numerous No Kid Hungry culinary events, helping to raise awareness about childhood hunger and funds to support the organization's work.