Chef Brian grew up in Alpharetta, Georgia, with southern food culture as a large part of everyday life. He began his career in the kitchen at the age of fifteen working as a dishwasher at a small family-owned restaurant in rural Maine. What initially started as a summer job turned a pastime into a passion and led to an education at the Culinary Institute of America in Hyde Park, New York.
His love for the south led him to Dallas for his externship at Royal Oaks Country Club working under Chef Wade Burch, who would offer him a Sous Chef position after completing his education at the CIA. The country club setting allowed Chef to experience a large-scale high-end operation early on in his career, building menu development, purchasing, membership relations, personnel management and leadership skills at a young age.
The search for further development of his skill set led Chef Brian to join Restaurants Unlimited at Henry’s Tavern in Plano, Texas and Portland, Oregon. Following that, he became an Executive Chef for Grill Concepts at Public School on Tap in Dallas. Chef Brian went on to open locations for Public School on Tap in Denver, Colorado as well as Addison, Texas.
The pursuit of high standards and the guidance of a mentor then led Chef Brian to join Hillstone Restaurant Group, working at Woodmont Grill in Bethesda, MD and then at the Houston’s Restaurants in New Orleans and Memphis. While in Memphis he met his wife, Kaylee, and they decided to settle down in the DMV area. This led Chef to take a position as Executive Chef with Farmers Restaurant Group at the Farmers & Distillers location. His wife Kaylee shares his passion for hospitality and is currently a GM for Tatte Bakery. Together they enjoy their time outside of work exploring the extraordinary dining options that DC has to offer and spending time at home with their dog Buddy.