Eat Out Chicago!Flat & Point
Flat and Point Barbecue
At age 11, Brian began his career working at Charlie Trotter's Restaurant in Chicago.
Brian returned to Chicago after graduating to begin his professional career at Spiaggia Restaurant.
After working through the different lines at Spiaggia, Brian took a job at Tru Restaurant, where under Chef Anthony Martin, he learned what it would take to be a Chef.
Brian returned to Spiaggia to become the Executive Sous Chef where he created menus that would later earn Spiaggia a Michelin Star.
It would take a few years for Brian to realize that he found a home at Spiaggia with a great team and a great culinary mentor; Tony Mantuano.