New York, NY Brians passion for food began at a young age while cooking with his grandfather. After graduating high school and working his way through various local restaurants, Brian pursued his love of the culinary arts by enrolling at Johnson & Wales University in Providence, Rhode Island.After graduating, Brian was recruited to work at Beacon Restaurant in NYC under chef Waldy Malouf. Two years later, he accepted a job cooking with Rocco DiSpirito at Union Pacific Restaurant.In the spring of 2003 Brian joined Jane Restaurant as a sous chef under Chef Glenn Harris. Brian quickly assumed the role of Chef de Cuisine. As the company started to grow, Brian was asked to lead the opening team at The Smith East Village in 2007. In the spring of 2009 Brian was named corporate executive chef of Corner Table Restaurants.