Rellergert’s culinary journey began in 2006 at L’Ecole Culinaire in St. Louis, where he simultaneously honed his skills as a chef de partie at An American Place by Larry Forgione. This formative period laid the groundwork for a career marked by innovation and leadership.

In 2012, an opportunity arose that would propel him to new heights. A former colleague, now a pastry chef in Manhattan, tipped Rellergert off about the opening of NoMad New York. Intrigued by the novel concept, Rellergert made the bold decision to move to New York City and joined the opening team. This move not only marked his entry into one of the world’s culinary capitals but also set the stage for an illustrious career.

By 2016, Rellergert’s dedication and talent earned him the position of executive sous chef at NoMad. In this role, he embraced greater leadership responsibilities, mentored up-and-coming cooks, and refined his culinary creativity. His work at NoMad and its sister restaurant, Eleven Madison Park—then a 3 Michelin Star establishment—further solidified his reputation in the culinary world. Notably, Eleven Madison Park was named the best restaurant in the world in 2017.

Rellergert’s career continued to expand with the opening of NoMad’s second location in Los Angeles in 2018, followed by a move to Las Vegas as the executive chef of their third property. His success in Las Vegas led to his promotion to VP of Operations for all Sydell Group properties. His expertise also took him to London, where he spent a year opening NoMad Covent Garden.

In Las Vegas, Rellergert is known for elevating the dining experience with his inventive approach to classic dishes, incorporating theatrical elements like tableside carvings and dramatic presentations. His culinary style is a blend of creativity and tradition, drawing on techniques from his extensive background to craft unique and memorable dishes.

At the heart of Rellergert’s career is a passion for making connections through food. He treasures the opportunity to meet new people and share his love of cooking, a value he continues to uphold in every kitchen he leads.