Born and raised on the west side of Chicago, Brian found a love for cooking in the summers when his family would gather for dinners and celebrations. It was inevitable - one month out of high school, he enrolled in culinary school at the Cooking and Hospitality Institute of Chicago. Brian worked and advanced through many positions at these formidable Chicago restaurants: Carriage House, SmallBar on Division, and Tete Charcuterie. Additionally, he earned the role of opening Sous Chef at El Che Bar. Here, the environment ensured his passion working over open fire, and soon, Brian became Chef De Cuisine. After El Che Bar, Brian became the Executive Sous Chef at Forbidden Root Brewery where he implemented food costing procedures and day to day operations. Brian's contributions and passions extend beyond his love for cooking; he started a small wood shop creating products for independent restaurants. His drive for hospitality is multi-faceted. He loves creating, collaborating, and cultivating relationships with friends and colleagues in the mutual endeavor of bringing food and people together. His specialties and interests include sausage production and locally grown produce.