Meet Nick Reynolds | Food Content Creator

We had the good fortune of connecting with Nick Reynolds and we’ve shared our conversation below.

Hi Nick, is there something that you feel is most responsible for your success?
Whether I’m breaking down a recipe, highlighting a chef’s craft, or reviewing a local taco spot, I always try to bring people along for the ride. If someone watches and feels something—hunger, curiosity, nostalgia, connection—that’s what helps turn a viewer into a follower.

I’ve lived all over the U.S., spent nearly a year in Italy, and traveled to places all around the world. No matter where I am, understanding how people eat is one of the best ways I’ve found to build a community. That perspective has shaped how I approach Bird’s Kitchen—and honestly, how I approach life.

Food brings people together in a way that crosses cultures, backgrounds, and generations. I’ve shared meals in other countries with people I couldn’t speak a word to—but we didn’t need to. The act of eating together said enough. What makes a dish or a restaurant special isn’t just the food—it’s the people behind it. That’s what I try to capture in every video.

Alright, so let’s move onto what keeps you busy professionally?
Bird’s Kitchen is where I share recipes that are approachable and realistic, and highlight restaurants and chefs doing amazing work.

I started Bird’s Kitchen back in college as a way to share recipes with friends and family. I was always cooking for people, and it felt like a natural way to document what I was making. The name comes from my high school nickname, “Bird,” which most of my friends still call me to this day.

On social media, it’s usually one or the other—either recipes or restaurant recommendations—but I try to bridge both. The moments I’m most proud of aren’t when a video goes viral, but when someone messages me saying they made one of my recipes or visited a spot I recommended and loved it. That’s what it’s about—helping people discover great food and feel more confident in the kitchen.

My goal has always been to uplift the restaurant industry, not take away from it, and to empower others to cook for themselves and eat a little healthier. Along the way, I’ve met some incredible chefs and people in the industry, and I’m so grateful for those connections. Side note: always treat restaurant employees with kindness and respect—it goes a long way, and they usually have the best food recommendations anyway.

This journey definitely hasn’t been easy. My biggest personal challenge has been getting on camera and speaking publicly. I started with still photos and voiceovers because that felt safe. My wife would always push me to show my face and speak directly to the audience. At first, I cringed watching myself—but over time, it helped me build confidence and connect with people in a more real way. One of the biggest lessons I’ve learned is: trust your partner. They usually have your best interests at heart. And also—if something feels hard or awkward at first, it gets easier the more you do it.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
If my best friend was visiting, the week would be centered around food—with a good mix of eating out and hosting meals at home. My wife and I both love to host, so one night I’d cook my go-to meal: steak with chimichurri, herb-roasted potatoes, and a summer salad. It’s the same meal I made for our rehearsal dinner and easily my death row meal.

For breakfast, we’re starting strong: Boil & Bake for bagel sandwiches, Eller Bakery for something simple and fresh, and Fermentation Farm for a nutrient-dense bite. One morning, we’re going to Northgate Mercado to grab fresh tortillas, salsa ingredients, and the good arrachera to make breakfast burritos at home.

We’d get a workout in each day—either a walk along the coast or a class at Ra Yoga—just to balance out everything we’re eating.

Lunches would be something healthy and quick like Bear Flag or The Chicken Shop before heading to the beach. For dinner, we love taking friends to La Cave—an old-school underground steakhouse with live music, strong drinks, and a great vibe. Tres Muchachos is another must: incredible Mexican food, natural wine, and an amazing family running the place. Darkroom in Santa Ana is one of my favorite spots right now for a nice dinner.

Harper Barbecue in Costa Mesa has also become a favorite—great BBQ, super laid-back space, kid-friendly, and they’ve got Busch Light on tap. SoCal is really having a moment when it comes to BBQ, and I’ve been covering it on Bird’s Kitchen. Harper, Gee’s in Santa Ana, and Evan’s Smokehouse in Yorba Linda are all putting out incredible food. I hear a lot of people say, “If it’s not Texas BBQ, it’s not good,” but honestly, if you think like that, you’re missing out on some damn good BBQ.

Since they’re here for a full week, we’d also drive down to San Diego—where I grew up—for a day. We’d grab the freshest seafood from Nico’s Fish Market, burritos from La Perla (best on the planet), and end the night with dinner at either Callie or Fort Oak.

Who else deserves some credit and recognition?
There are a few people who deserve a huge shoutout for where I am today. First, my parents, Nancy and Val. Both of them love to cook, and they’re the reason I fell in love with food in the first place. When we were kids, my mom started a small business called Kid’s Cooking Club—which were kits designed to help kids learn how to cook. The Food Network even came to our house to film my brother Alex and me in the kitchen. My dad’s always been passionate about food too—he’d make everything from Thai to Mexican to grilled classics. They taught me the value of cooking for yourself and for others.

And I definitely couldn’t do this without my wife, Sterling. She’s an Art Director by day and also creates content herself, so she just has an eye for it. She designed my new logo, gives feedback on my edits, notices the little things I miss, and is always down to try a new restaurant or taste test my latest recipe. She’s a huge foodie and my biggest supporter. We joke that she’s my Chief Creative Officer, but honestly, it’s not really a joke. She’s also the most amazing mom to our daughter Ricky, and the best partner I could ask for.

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