Customers have raved that his plated desserts remind them of a Jean Muro painting in appearance and the best French pastry shops in flavor, while others have remarked that his stunning creations look too good to eat. An artist at heart, Brian studied at The Culinary Institute of America where he was able to combine his love of drawing and painting with the art of pastry.
His culinary background has taken him into the most high-profile kitchens from Long Island to New York and Washington, D.C. At Panama Hatties (Huntington Station, L.I.) he was the premiere pastry chef garnering their first four star review. At Blue Water Grill (New York, NY) he worked as Executive Pastry Chef and Assistant Corporate Pastry Chef of the BR Guest Restaurant Group producing desserts for the company’s restaurants including: Park Avalon, Ocean Grill, Atlantic Grill, Blue Water Grill, RubyFoo's, Coconut Grill and Isabella's. In Washington he worked as Executive Pastry chef at Occasion Caterers, one of the leading catering facilities in the nation's capital and Les Halles, a French brassiere and steakhouse.
Over the years Brian has placed in a multitude of local pastry competitions including the "Sweet Dreams Chocolate Exhibition" supporting the Cody Center for Autism and Developmental Disabilities at Stony Brook University Hospital. He won rave reviews for his individual desserts including, passion fruit crème brulee, semi frozen chocolate malted and his illegal chocolate pudding. At the "Evening of Good Taste," competition sponsored by South Nassau Community Hospital Brian took second place two years in a row for his camp fire s’mores and beer creation and in 2006, Brian took "First Place For Pastry" with his newest creation......"COCO PASSION BANANA".
Additional awards include first place for desserts at the “Toast of the Town” competition in support of The United Cerebral Palsy Foundation. Guests at the event enjoyed watching Brian in action as he fire roasted homemade marshmallows for his decadent s’mores dessert and whipped up his new wave egg cream sensation that he served with a warm buttered pretzel. He is not driven by competitions but the thrill of meeting the public and hearing their praise of his fine crafted creations is all the rewards he needs. No matter what Brian crafts the final product for him is always the same, to combine flavors and textures in unusual and pleasurable ways.