A native Kentuckian, Brian began working in restaurants in Louisville at the age of 14. Before graduation, he moved to Steamboat to ski and continue his work in the kitchen. At age 21, after countless runs down the mountain and just as many hours working in kitchens, he solidified his passion for food and wine by moving to Napa to take classes at the Culinary Institute of America.
Returning to Steamboat, he spent four years as sous chef at Harwig’s/L’apogee before heading to Coral Gables, Florida to train under the esteemed chef Norman Van Aken. Through his work at Norman’s, he was able to work side by side with culinary luminaries Claudia Flemming, Tetsuya Wakuda, Daniel Boulud, Ming Tsi, Andrew Graves and Sean Brock.
In 2007, he and Katy opened bistro c.v. which specialized in refined Rocky Mountain Cuisine. In 2014, missing their Southern roots, they opened LOW to wide acclaim.
Brian strives to make sophisticated yet approachable food that inspires his guests. He prides himself on having a strong team and a comfortable atmosphere with a strong attention to hospitality.
When not in the kitchen, Brian can be found helping his daughter as she tries on her many, many pairs of shoes or pawing through his many, many cookbooks.