Brian has been cooking professionally for the last 2 decades, and has a diploma in French cooking from a Chicago-based chef’s school. Originally from Canada, he has worked half his career in French and Italian restaurants while latterly working mostly as a private chef around Paris for a varied clientele which includes ambassadors and other personalities. He’s also loved the interaction with students with whom he’s been giving market tours and personalized cooking classes since 2010. Brian’s specialties are numerous, and depend on the season and the inspiration of local produce, along with the whims and desires of his clients. Working together, they often create new variations of the classics.
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