Brian brings over 25 years of luxury hospitality experience, with leadership roles at world-class properties such as The Ritz-Carlton, Buckhead and most recently the Fontainebleau Las Vegas, where he was part of the opening executive team for the 3,700-room resort.
In that role, he helped build and lead a team of more than 1,000 culinary professionals, oversaw multiple executive chefs, and drove the creation and development of thousands of recipes across 32 food and beverage outlets.Beyond his professional achievements, Brian enjoys spending time outdoors and is passionate about his hobbies of hunting and fishing.