Brian Rutherford

Exective Chef at the MerK Bistro

A native of San Diego, Brian Rutherford started his career as an apprentice at the Rancho Bernardo Inn under the tutelage of Master Chef Roland Henin. After finishing this vocational journey, his thirst for culinary knowledge took him east to Hyde Park NY and the prestigious Culinary Institute of America, where he honed his abilities under some of the finest chefs in the world.

After graduation, Brian returned to his hometown and the Rancho Bernardo Inn as Chef Garde Manger and then Chef of the Veranda kitchen. During the heydays of 1980’s San Diego, Brian was part of the opening team of the then newly renovated US Grant Hotel, first as chef Garde Manger and then moving into the Executive Sous Chef position.

Moving with his family to the Sacramento area, Brian took on the position of Executive Chef of the Raddison Hotel of Sacramento during the renovation and opening of their conference center, a 1500 seat ballroom, two restaurants and lounge. Brian also worked at Silverado Country Club in Napa and as Chef at Morrison’s Upstairs in Woodland CA, a fine dining restaurant who’s exstensive wine selection was featured in The Wine Spectator.

Returning to San Diego, Brian took to the fusion cuisine of Kemo Sabe under Debra Scott, and the haute cuisine of The Inn at Rancho Santa Fe. After four years as Executive Chef at Bully’s East Restaurant, one of the oldest establishments in San Diego, Brian designed and opened BMH Italian, a concept deli and catering operation in La Mesa CA. He then sold to move on to the prestigious Pinanfarina designed Keating Hotel/MerK Bistro Italiano project in the Gaslamp.

Brian is a thirty year veteran of the culinary trade and feels his greatest accomplishment in this chaotic industry has been a nurturing, loving, lasting thirty-two year marriage to wife Shari and raising two children into their adulthood without arrest or dismemberment.

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