Brian began working in restaurants in Louisville, Kentucky 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 then chef de cuisine 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 and Charlie Trotter.
At LOW Brian strives to make the finest Southern cooking from the freshest ingredients. 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 cookbooks