Our chef Brian claimed his passion for cooking at a very young age. He started out by cooking with his grandparents in their kitchen. His ethnic parents of Filipino and Hawaiian background were raised in farm life where growing their own produces and raising animals was critical. Inspired by the dishes he had grown to love and taste, he enrolled himself at the California Culinary Academy in San Francisco in 2000. While earning the opportunity to work at places like Gary Danko and Jardinière under Chef Douglas Keanne, he learned solid and fast paced techniques and the pressures of running a 3 star restaurant. Our chef found himself in NYC to help a friend open a restaurant in East Village, however he left his head Chef position to travel to Spain to furtherly understand ethnic kitchens. In 2007, he joined the opening team at Dovetail, where he credits improving his skills the most under studying Chef John Fraser. He states, „Working at Dovetail, influenced me to be quiet and humble, always keep my eyes open and work harder than everyone else in able to succeed to the next step.” His latest achievement includes working at Park Hyatt where he learned service and luxury at the highest standard. Now we are very proud to have him as part of our own at French Epi!