A native of Kentucky, Brian began working in restaurants in Louisville at the age of 14. At age 21, after countless ski runs and hours in various kitchens in Steamboat Springs, Colo., he solidified his passion for food and wine, moving to Napa, Calif., to take classes at the Culinary Institute of America.

Brian spent four years as sous chef at Harwig’s, L’apogee, an elegant French dining experience in Steamboat, before heading to Coral Gables, Fla., to train under the esteemed chef Norman Van Aken. While working with Norman, Brian spent time cooking alongside culinary luminaries such as Claudia Flemming, Tetsuya Wakuda, Daniel Boulud, and Charlie Trotter.

In 2007, Brian and his wife, Katy, opened bistro c.v. in Steamboat, which specialized in refined Rocky Mountain Cuisine. In 2014, missing their Southern roots, they opened LOW Country Kitchen to wide acclaim. It was followed by LOW Country Kitchen Denver in 2017. Both LOW Country Kitchen locations embrace Brian’s fine dining background, as demonstrated in the quality of food and impeccable service, but at a much lower price point and a more casual, come-as-you-are atmosphere. When not in the kitchen, Brian can be found helping his daughter as she tries on her many, many pairs of shoes, or paws through his many, many cookbooks.