Brian is the Chef de Cuisine of The NoMad in New York City. He began his career 20 years ago as a dishwasher in his hometown of Boulder, Colorado. He eventually began a 3-year apprenticeship program through the American Culinary Federation (ACF). At 22 years-old, he moved to San Francisco to work at the Michelin-starred Gary Danko, where he studied under the California-cuisine pioneer. After two years, Brian moved to Maui where he butchered fish in a market and simultaneously worked as a meat butcher in the Ritz-Carlton. Making his way back to California, he worked under Chef Thomas Keller at The French Laundry for two years. He then moved home to Colorado, accepting a position as the Chef de Cuisine at the celebrated Frasca Food and Wine. Looking to broaden his horizons further, after two years in Colorado Brian traveled throughout Europe working in a number of two and three-star Michelin-rated restaurants including the acclaimed El Celler De Can Roca. After his journey, Brian became a sous-chef at Eleven Madison Park in New York City in 2012, and was eventually promoted to his current role at The NoMad.