Born and raised on the West Coast of BC, Brian started working in kitchens at the ripe old age of 16 before beginning his formal training at Vancouver Community College nearly 10 years later. He received his Red Seal Certification apprenticing at award winning Bin 941 in 2005 after working his way to Sous Chef.
Aspiring for a more humbling cooking experience, Brian headed to Europe to gain Michelin Star experience at world-renowned restaurants such as Viajante and Sketch in London England, as well as Noma in Copenhagen, Denmark. He also worked as a Chef Instructor at The Underground Cookery School.
Before returning to Vancouver, Brian was the Development Chef for Otarian Restaurants the first fully carbon foot printed menu in the world. He was part of a core team that successfully designed and launched production kitchens and retail outlets in both New York and London with full vegetarian menus.
Once back home in Vancouver, Brian taught at Pacific Institute of Culinary Arts before opening his first award winning restaurant The Acorn. He has since been shortlisted in Vancouver Magazine's Restaurant Award for Best New Restaurant in 2013, placed #9 nationally in Air Canada En Route Magazine's Best New Restaurant Award 2013, and represented BC in the Canadian Culinary Championships.
Brian sold The Acorn in October 2014. He continues to make vegetable based cuisine accessible and inspiring for carnivores and vegetarians alike. He now lives with his family in Kelowna, BC, where he is setting up a new restaurant opening in April 2019.
"This food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings."