Chef Brian Michael Green

Brian was first inspired to become a chef at the age of five.  Hailing from a family with deep Czech and German roots, Brian spent his early years in the kitchens of his grandmother Annie Gross and Great Aunt Pauline Bauk, learning the basics.  Brian remembered, “There was absolutely nothing in the world that came close to the enjoyment of cooking, so when I graduated high school it was a calling not a choice.”  

Brian began his career working for his mentor, Chef Cary McDowell at Wolfgang Puck’s in the St. Louis Art Museum, Winslow’s Home and Farm, and most recently as a part of the Euclid Hospitality Group. Brian also worked for Chef Kevin Nashan at the famed Sidney Street Café.  Chef Brian recalls the moment when “he saw the light,” during his tenure with Wolfgang Puck.  He was given an opportunity to take a corporate trip to Los Angeles to cater the Rose Bowl, and was able to stage at Wolfgang’s flagship restaurant, Spago, in Beverly Hills.  Brian recalls, “All you need is about 5 minutes in the presence of Chef Lee Hefter and you’re either running for the door or you then realize you’re learning from the best!” After that experience, it became very clear for Brian what he needed to do to become a professional chef.

Looking to further his culinary career, Chef Brian traveled to New York City to train under Chef Daniel Boulud and Gavin Kaysin at Café Boulud , before taking a position at Dominique Ansel Bakery in New York City.  Working in some of the most competitive kitchens in the country helped Brian to hone his skills, taught him how to operate with the highest level of professionalism, and how to respect the integrity of the ingredients he is working with.

Chef Brian Green is now entering his second decade as a dedicated culinary professional, and is excited to join the team at B Cellars Vineyards & Winery in Napa Valley, as their new Chef de Cuisine.  He brings to the kitchen a foundation based in French technique, with an emphasis on locally sourced products and sustainability.  As the Chef de Cuisine, Brian will not only oversee the kitchen and construct artful wine & food pairings, but will also manage the culinary gardens, stone fruit orchard, and the flock of Jidori hens. 

< Back To About Us