Brian’s culinary career started with Chef John Currence (James Beard Award Winner) of City Grocery, Oxford, MS back in 1993. Brian started by washing dishes in the restaurant, but as time moved on Chef Currence noticed Brian’s desire for food and saw his talent. This was Brian’s first foray into a culinary “scene” and he began to learn the ideology behind a farm-to-table mentality.
After college and a short stint in the corporate world, Brian knew that wanted to be in the kitchen again. He left his job as a food broker and found himself back in the kitchen under the guidance of acclaimed Chef Troy Thompson and his mentor Gunther Seeger at the LA Reid-owned Fusebox in Atlanta, GA, where Brian became enthralled with the trend of fusion cuisine.
After 2 years in Atlanta, Brian moved to Indianapolis and worked under another acclaimed chef, Tony Hanslits at his award-winning italian bistro, Tavola di Tosa, learning the facets of fine Italian cuisine. Wanting something different and to further his career and knowledge, he procured a position under another acclaimed chef, Hidemasa Yamamoto at Chatham Bars Inn, one of the top resorts in the world.
He then moved to Charleston, SC where he began working under the direction of Frank Lee (S.N.O.B) and Jason Scholz (both James Beard Nominees and friends of the foundation) at High Cotton, where he gained experience and knowledge of true “head to tail” cuisine and the idea of the “slow food movement.”
While in Charleston, Brian worked hard to learn more refined skills of butchering, flavors and more advanced cooking techniques. He then decided to take a huge leap of faith and bought a bar and restaurant in Manuel Antonio, Costa Rica. After four successful years, Brian moved from Costa Rica to Miami where he found himself working at Pacific Time under the direction of another acclaimed chef.
After being discouraged with the restaurant business, Brian decided there had to be another avenue for chefs to shine and develop their creativity. This is how he found himself entering the world of private yachting. He has worked as a yacht chef for 10 years, cooking for many celebrities well as various corporate, entertainment, and media moguls. Chef Brian is thrilled to be a part of M/Y Usher, and he looks forward to continuing his extensive culinary education, as well as delighting guests with his creations.
Qualifications: B.A. Communications (Indiana University)