About

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Owner/Managing Partner - Bryson Keens

My passion and love for the restaurant industry started at a young age. While my Mother would be at work, I would spend time at my Grandmother’s Tex-Mex restaurant in Fort Worth, Texas. Watching my Grandmother cook refried beans, hand stuff corn husks with masa for tamales and roll enchiladas gave me an appreciation for the love and handwork that goes into creating delicious high quality Mexican cuisine. Being a taste tester for her delightful concoctions didn’t hurt either!

I started my career in the industry as a bus boy for the summer and then worked my way through college while also rising up through the restaurant ranks. I achieved my first Management job at 20 years old and was a General Manager by the age of 25. I have been a partner in Bars and Restaurants, opening several successful ventures at different levels. Most recently I have been with Roy’s Hawaiian Fusion Cuisine as a Managing Partner, specifically managing the Harbor East location in Baltimore for the last 10 years.

I look forward to bringing friendly, courteous, upbeat, and unobtrusive service in a casually elegant atmosphere to Fells Point where we will be serving the most delectable Central and South American Cuisine. Come find your inner compass and explore Points South of the border!

See you soon!

-Bryson


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Executive Chef - Rey Eugenio

I am a native of the Philippines and have lived in Japan, Florida, and Maryland. I grew up in a household where the family meal was the most coveted part of the day. The daily meal was not just a time to eat, rather it was a time to be together as a family cooking and utilizing recipes passed down from generation to generation. After completing a culinary internship with Marriott hotels, my career turned to a more focused path because I was introduced to how enormous the culinary and hospitality field is. I was intrigued by the daily operations of a large-scale hotel. I went on to train under a certified master chef as a line cook at The River Club of Jacksonville. From there, I felt I needed to continue to expose myself to an environment with more challenges and accepted a position at The Ritz Carlton on Amelia Island in Fernandina Beach, Florida. I worked in a casual seafood themed restaurant that served three meal periods a day, which included room service. After a year, I was promoted to work in the fine dining restaurant at the same location and worked with a team of chefs that helped shape me into the leader I am today. The Grill Room at the Ritz Carlton was one of three restaurants that was rated 5 stars Mobile Guide and 5 diamonds by M. The restaurant was global cuisine that used the freshest and most current ingredients from all over the world on a daily basis. With monthly menu changes, daily five course menu tasting's and chefs table menus up to thirteen courses, my time at The Grill Room was inspiring. Having access to unlimited resources was a creative challenge that I enjoyed.

After seven years with The Ritz Carlton, I was part of an opening team as an Executive Sous Chef of one of the most prestigious private clubs in Naples, Florida.

My next culinary move was to work for a world-renowned chef, Roy Yamaguchi. I accepted a position at the Roy’s in Jacksonville Beach, which is a Hawaiian Fusion restaurant and then moved to Baltimore, Maryland to work at the Roy’s there. After three months in Baltimore, I was promoted to Chef Partner of the Baltimore Roy’s restaurant. In seven years, I was named Chef Partner of the year three times out of all Roy’s restaurants and helped exceed company goals in increasing revenue, guest satisfaction, and employee retention and food quality.

I stayed in Baltimore and was hired to open, develop and create an upscale Modern Greek cuisine restaurant in the highly desired Harbor East neighborhood. In as little as six months, Baltimore Magazine ranked the restaurant as the number one restaurant in Baltimore, a title that had stayed with a previous restaurant for ten years.

My current adventure is Executive Chef at Points South Latin Kitchen. I am constantly adding and changing menu items based on the season and look forward to having you dine with us soon!

- Rey

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