The Drawing Room
Developing his love for food at a young age on his grandparents farm in Iowa, Brian initially gravitated toward cooking as a way to get out of washing dishes! By the age of 16, he led his high school's first culinary team to the statewide competition and his goal of becoming a chef was solidified. After formal studies at Le Cordon Bleu, Brian began in his career at Scylla with Stephanie Izard as his mentor. He began as the youngest cook on the line and worked his way up to sous chef in less than two years. This young talent then moved on to broaden his experience by working as a personal chef, developing menus at Bonsoiree, and some of the most elite private clubs in Chicago before landing at the Drawing Room. Chef Beverly's roots on the farm are evident in his creative dishes at the Drawing Room that are loaded with vegetables and locally sourced proteins. With each seasonal menu, Chef Beverly pursues that ideal plate that is equally beautiful, flavorful, and bountiful.