Robert Rudd Reyes

His bright smile and gregarious laugh, his hand slaps to your arm and back, and his love of food and cooking is what you immediately remember about Robert Rudd Reyes, also known as Robbie or Rob. His love and passion for food, especially Mexican food, eventually led him to become a chef and co-owner of La Rosa Tequileria & Grille.  It was at La Rosa where Robbie thrived working as a chef and where he met his La Rosa familia.  He made a lot of friends at his workplace, and they became family to him.  At La Rosa he did a lot of fundraisers to help the community, participated and won two “Battle of the Brews” local food competitions, and he was part of the group that provided burritos to the Fire Fighters and First Responders during one of the Northern California wildfires.

Robbie was a goofy, animated, fun and kind person.  He was a good friend to many, a caring person to his brothers, parents, and relatives. Robbie was born in Sangley Point, Philippines on February 7, 1970. His parents are Remigio Luansing Reyes, who is known as “Remie” to many, and Estelita Samaniego Reyes, aka “Lettie”.  Since his father’s job was serving in the United States Navy, Robbie and his family had the opportunity to live in a few states.  They lived in Bremerton and Everett Washington, and eventually moved to San Diego in 1974.  He played soccer in his early years and at Monte Vista High School he participated in tennis and volleyball.  He was an athlete like his father, Remie, and brothers Randy, Ron and Ray.  After high school, he attended Grossmont College and transferred to San Diego State University where he obtained a Bachelor of Arts degree in History.  He had an opportunity to travel to many states within the U.S., Thailand, Philippines, Europe and lived in Italy for a while to teach English and eat good Italian food.  After living and working in Italy, he moved to San Francisco where he worked as a paralegal.  Robbie’s love and passion for food guided him to study at the California Culinary Academy where he graduated with a degree in Associate of Occupational Studies in Le Cordon Bleu – Culinary Arts.  After culinary school, he cooked and catered at the Gap Inc. Corporate Headquarters in San Francisco. With the encouragement of long-time friend, Darren Chapple, CEO and owner of La Rosa Tequileria & Grille, Robbie was persuaded to join as the head chef and as a co-owner at La Rosa along with a few other co-owners, Caitlin Kurasek, Raul Gonzalez and Brandon Deters.  During his time with La Rosa, he helped build it into one of the best restaurants in Santa Rosa, and more importantly, he helped nurture the La Rosa Familia. In addition to his love for food and cooking, other loves in his life included: music of many genres; traveling the world (especially to San Diego to be with mom and dad); Burning Man; golf, cycling, hitting the slopes, and disc golf; the Chargers, Padres, and Aztecs; San Diego taquerias; and he just loved having a great time with family and friends.

On the day Robbie passed away, he was on an annual bike ride with some of his La Rosa family having a fun time.  In fact, Darren noted that this day had been one of Rob’s happiest.

Robbie, you are very loved and will be sorely missed by mom, Randy and Heather, Ron and Elsa, Ray and Deanna, Brianne and Brett, Kelsey and Joe, the La Rosa Familia, relatives and all your friends.  We will miss you and your creative food skills.  Food is love.

A visitation at Glen Abbey's Magnolia Room for Robert will be held Sunday, October 2, 2022 from 5:00 PM to 9:00 PM at Glen Abbey Memorial Park and Mortuary, 3838 Bonita Road, Bonita, CA 91902.

A Funeral Mass at Santa Sophia Catholic Church will occur Monday, October 3, 2022 from 10:00 AM to 11:00 AM, 9800 San Juan St, Spring Valley, CA 91977. A Committal Service will occur following the Funeral Mass.

Fond memories and expressions of sympathy may be shared at www.glenabbeysandiego.net for the Reyes Family.