Brian Webber

Experience

• 

  Variou

  Feb 2003 - Jul 2008

  Sushi Chef

  Sushi Chef | Sushi on the Rock ● La Jolla CA (Oct 2007 — Jul 2008) Sushi Chef | Sushi Maru ● Park City UT (Mar 2005 — Aug 2007) Sushi Chef and Garde Manager | Shabu ● Park City UT (Feb 2003 — Aug 2005)

• 

  Mar-Lees Seafood LLC

  Sept 2010 - Dec 2010

  Test Kitchen Research and Development Intern
• 

  Amici Bar& Grill

  Feb 2011 - Aug 2012

  Head Sushi Chef
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  Bijou

  Oct 2012 - May 2013

  Sous Chef
• 

  Freelance

  Jun 2013 - Feb 2014

  Private Chef

  Worked for family at their two homes in Vero Beach, FL and Block Island, RI

• 

  CITRUS GRILLHOUSE

  Nov 2013 - Apr 2015

  Lead Line Coo
• 

  Crave Kitchen + Wine Bar

  May 2015 - Apr 2016

  Sous Chef and Kitchen Manager
• 

  Serenitee Restaurant Group

  May 2016 - Mar 2017

  Executive Chef
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  Unidine

  Mar 2017 - Dec 2018

  South County Hospital Addison Gilbert Hospital

  • Executive Chef

    Mar 2018 - Dec 2018

  • Executive Chef

    Mar 2017 - Mar 2018
• 

  Coachman's Lodge

  Jan 2019 - Jul 2019

  Executive Banquet Chef
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  Lucky Dog Tavern

  Jul 2019 - Apr 2020

  Chef
• 

  Club Corp.

  Jul 2020 - Jun 2021

  Executive Chef

  Executive Chef at Cherry Valley Country Club, Skillman, NJ

• 

  1776 by David Burke featuring Topgolf Swing Suite

  Jul 2021 - Sept 2022

  Exectuive Chef at 1776 by David Burke

  Ensured that all front- and back-of-house operations, of new establishment, occurred seamlessly. Set and achieved world-class levels of exceptional cuisine within the confines of the established culinary style.

• 

  Fox & Falcon by David Burke

  Oct 2022 - Feb 2023

  Executive Chef/Culinary Director

  Oversee all back of house operations during acquisition of new restaurant. Supervise and coordinate all culinary and related processes in the restaurant. Support the ownership in developing, specifying and pricing of the core menu.

• 

  David Burke Hospitality Management

  Feb 2023 - May 2024

  Culinary Director

  Responsible for all facets of six restaurants and their respective kitchen departments including staffing, menu planning, special events, ordering, vendor monitoring, food production, inventory, and budgeting.