Executive Chef helms the kitchen at Bow & Stern Oyster Bar. Formerly of The Savoy in Wicker Park, Chef delivers an inspired vision for his upscale American land and sea cuisine. Chef’s culinary track record includes Tramonto’s Steak & Seafood in Wheeling, Abigail’s in Highland Park, and The Purple Pig in Chicago. The Michigan native’s formal schooling derives from the Pennsylvania Culinary Institute in Pittsburgh, and his first sous position was with Chef Villegas (from the Michigan cooking show Fork In The Road) at Restaurant Villegas in his home state.
Growing up, Chef Brian spent summers in Chesapeake Bay, Maryland, where his passion for the ocean began. He draws upon on a unique mix of life experiences – from cooking freshly caught croaker fish as a kid to running a sushi lounge at Tramontos – to influence his well-rounded cooking approach. Chef will describes his cuisine style as Contemporary Midwestern, focusing on locally-sourced products, from the fish to the produce, and the freshest ingredients.