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 hay days 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 he took on the position of Executive Chef of the Raddison Hotel of Sacramento during their renovation of a 1500 seat ballroom, two restaurant and a lounge. Brian also worked in other positions at the Silverado Country Club in Napa and as Chef at Morrison’s Upstairs in Woodland, California affine dining restaurant who’s wine selection was featured in The Wine Spectator.

Returning to San Diego took Brian 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 a concept Italian deli and catering operation in La Mesa California. He then sold to move on to the prestigious Pinanfarina designed Keating Hotel project.

Brian is a thirty year veteran of the culinary trade and has maintained a loving thirty year marriage to wife Shari, raising two children into their twenties, without arrest or dismemberment.