Brian has cooked professionally for over 35 years holding positions as a corporate restaurant chef, executive 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. Coached School Hot Food Teams to North Carolina State Championships 5 straight years which won Gold Medals four years in a row at Southeast Regional Competitions, advancing to the final four National Competition in 1997. Coached the U.S. student representative to the World Junior Chef Challenge in Auckland, New Zealand.