Brian's interest in cooking started at the early age of 14 working through various kitchens in New York. By the time he was 19 he traveled to England to work under Raymond Blanc at the legendary Le Manoir aux Quat' Saisons. Returning to New York, Brian began 8 years of tutelage with Daniel Boulud. Working his way from sous chef at Restaurant Daniel, Bar Boulud and eventually Executive Chef at db Bistro Moderne. Bistro Leo represents Brian's passion for both classic bistrot fare and French-inspired dishes.