As a Professional Chef, Brian Black has led winning teams of chef, sommeliers, servers and fromagiers. He strives to actively involve guests in their dining experience – from highlighting artisinal/sustainable ingredients on the menu to pouring hard-to-find boutique wines. He enjoys giving guests an educational point of view on dining while remaining environmentally conscious.
A graduate of the Culinary Institute of America, Black began his career at the MGM Grand in Las Vegas, nevada as a young cook where he worked for three years. He then moved to Orange County, California and worked for Chef Michael Mina at Agua. He moved on to work as a chef with the famed James Boyce at Studio Montage, then took his talents upstairs to the Loft, and returning to Michael Mina’s Stonehill Tavern after seven years at the Montage. Chef Black has been a restaurant consultant striving to bring food awareness to new great restaurants. Currently he is leading Tangata Restaurant at the Bower’s Museum, a creation of the renowned Patina Restaurant Group.
“I enjoy creating something new and fresh every day,” says Black. “Showcasing sustainable and organic ingredients in acreative and natural way. Harnessing the difference of seasons…Letting Mother Nature tell you what to cook.”
“Cooking is an applied science composed of creativity and nature. An emulsion of task and intuition with roots deep in the stomach of every chef. Throughout my career there has always been one constant…no matter which culture you come from, food is our common ground.”
Black enjoys the outdoors and loves to travel. He resides in Orange County, California with his wife and daughter.