Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, garde manger chef, banquet chef, catering chef, private chef, and butcher. He attended the Culinary Institute of America, graduating number one in his class, being awarded the Francis Roth Most Outstanding Student award. He has worked at many fine restaurants and hotels including the Ritz-Carlton Hotel, Amelia Island (Florida), Rick Bayless’ Frontera Grill, David Burke’s Park Avenue Café (Chicago), and locally at Thirteen Coins and The Herb Farm Restaurant. He taught culinary arts for eight years in Asheville, North Carolina before joining Bellingham Technical College in 2003.
Degrees and Certifications
A.O.S., A.O.S., Culinary Institute of America
Certificate, Certified Culinary Educator, American Culinary Association
Certificate, Certified Executive Chef, American Culinary Association
Certificate, Servsafe Certification, National Restaurant Association
Certificate, WA Professional Technical Certification