Raised in rural New Hampshire, surrounded by nature and the flavours of the coast, he developed an early appreciation for honest cooking and local ingredients. After graduating from the New England Culinary Institute, Brian honed his skills at some of Massachusetts’ most respected kitchens, including Oleana in Cambridge and Coppa in Boston. His career then took him to San Francisco, where he worked alongside celebrated chefs at Atelier Crenn and later helped lead the acclaimed Quince through a triumphant reopening.

As Chef de Cuisine at Birdsong, he helped shape its distinctive approach to open-fire cooking before heading to the UK to launch Henrock Restaurant with Chef Simon Rogan. Returning to California, Brian took on the role of Corporate Chef for the Saison Restaurant Group, overseeing multiple award-winning concepts.

Today, at Enclos, he channels his depth of experience into an elegant, ingredient-driven tasting menu that celebrates Sonoma County’s seasonal bounty through creativity, precision, and balance.