AAS Culinary Arts, Culinary Institute of America
PC-1 ProChef Certification, Culinary Institute of America
Brian knew he wanted to become a chef at a young age. “My parents owned a business, so I did a lot of the cooking at home as a teenager. I grew up watching Julia Child on PBS, and I started working in fast food in high school. Cooking just seemed like a pretty cool thing to do.”
Brian’s early interest in food launched a culinary career that spans more than 35 years and counting. The next step in his culinary journey after high school was earning a spot in the American Culinary Federation’s apprenticeship program and competing in various culinary competitions, earning ACF medals and recognition. Then, he continued his education at the Culinary Institute of America, graduating with an AOS degree in 1987. Brian continued to hone his skills at private country clubs in St. Louis and Palm Beach, then ascended to the role of chef for two of the largest foodservice management companies in the country.
After transitioning to the customer service side and working for the Rich’s broker as their Corporate Chef, Brian joined the Rich’s team in 2010 as a Regional Culinary Manager for the US Southeast market. He then earned a promotion joining the National Account Culinary Team, where he works with national accounts and their culinary teams to create new menu items and solutions with Rich’s products.
“My favorite part of my job is being creative and helping to solve problems for the customer. We can often help them create a solution using what they already have. We've got a great culinary team with a lot of diverse backgrounds and experience including fine dining chefs, dieticians, and pastry chefs. Every customer and every day is different.”
Brian is someone who thrives on new experiences. He is a student of food photography and volunteer at CIA—Worlds of Flavor culinary events. He also works with the New York State Pro-Start Program, a high school cooking program and competition, where he mentors young people who share the same love for food that launched his career.