by Top Chef Alum. Brian Huskey
Chef Brian Huskey is a native of Pasadena, California. After attending and studying Economics at UCLA, where he had his first job as a short order cook at the Grove, Brian moved to San Francisco to get his formal culinary education at California Culinary Academy (CCA).
After CCA, Brian went on a culinary journey, traveling to places as far as the Caribbean – but eventually landing back in Los Angeles. For three years, Brian worked directly with Chef Ricardo Zarate in opening his four restaurants: Picca, Mo-chica, Paiche, and Blue Tavern. Prior to meeting Zarate, Brian was Chef de Cuisine of LA Prime at the Westin Bonaventure and Executive Chef for Room Forty. He also was Mark Gold’s opening chef de cuisine of Eva restaurant and part of the opening team of Fig and Olive in West Hollywood. As well, he spent 3 years with the Patina group at Cafe Pinot and helped open Leatherby’s Cafe Rouge in Orange County as sous chef. Throughout this process, Brian has been able to travel and cultivate his culinary voice by learning how to incorporate Asian, French, Peruvian, and Californian influences into his food.
Recently Brian competed on BRAVO’s nationally acclaimed TV hit show Top Chef season 11: New Orleans where he had a national platform each week to showcase his talent. He cooked his way to top 5. Since Top Chef, Brian has been busy with private and corporate events, catering, consulting and cultivating concepts – and now launching Tackle Box. In his free time, he enjoys the simple things…eating, relaxing, playing tennis and spending time with friends and family, and of course Titan, his rescue pitbull.