Brian Young
Current Residency: Boston, MA
Occupation: Chef De Cuisine, Cultivar
Born in New Hampshire and raised in Nashville, Chef Brian Young sought to express himself creatively as both a chef and a musician from an early age. After years of touring as a musician and cooking barbeque at the historic BB King’s Blues Club, he set his focus on a career as a chef, enrolling in the culinary arts program at New England Culinary Institute in Montpelier, Vermont. After graduation, Brian traveled west to Big Sur, CA, where he began his fine dining career at Sierra Mar at the prestigious Post Ranch Inn.Read More
Current Residency: Boston, MA
Occupation: Chef De Cuisine, Cultivar
Born in New Hampshire and raised in Nashville, Chef Brian Young sought to express himself creatively as both a chef and a musician from an early age. After years of touring as a musician and cooking barbeque at the historic BB King’s Blues Club, he set his focus on a career as a chef, enrolling in the culinary arts program at New England Culinary Institute in Montpelier, Vermont. After graduation, Brian traveled west to Big Sur, CA, where he began his fine dining career at Sierra Mar at the prestigious Post Ranch Inn. From there, he returned to his New England roots as a sous chef in Saint Albans, VT, before joining Chef Mary Dumont’s team at Harvest as executive sous chef. Chef Brian then served as the executive chef at Citizen Public House and Oyster Bar, chef de cuisine at Post 390 and co-chef at Townsman alongside Chef Matthew Jennings. In 2013, he was named to Zagat Boston’s “30 under 30” list. Chef Brian has competed on “Beat Bobby Flay,” cooked at The James Beard House and at many Cochon 555 events across the country.
