A graduate of the Culinary Institute of America in New York, Brian worked in restaurants all around the country before settling in the Annapolis area.  He was chef de cuisine at renowned chef/restaurateur Joachim Splichal’s critically acclaimed Patina Restaurant in Los Angeles before being appointed as the opening executive chef at the company’s first venture outside of California, Pinot Brasserie at the Venetian Hotel in Las Vegas.  Brian returned to New York, where he previously worked at Restaurant Ici and the River Café, to be the Patina Group’s opening executive chef of Nick & Stef’s Steakhouse at Madison Square Garden.  He went on to be the executive chef at the storied Wall Street institution Harry’s at Hanover Square.  Brian was executive chef at the historic Annapolis Yacht Club before resigning in 2005, to open Cynthia’s with his wife.