Chef Brian Huskey

    Chef Brian Huskey
Chef 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. After graduation, Brian went on a culinary journey, traveling to places as far as the Caribbean but eventually landed back in Los Angeles. Upon his return, 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. He spent 3 years with the Patina group at Cafe Pinot and helped open Leatherby’s Cafe Rouge in Costa Mesa as sous chef. For three years, Brian worked directly with Chef Ricardo Zarate opening his four restaurants: Picca, Mo-chica, Paiche, and Blue Tavern to national praise and accolades.

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. 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. Since Top Chef, Brian has been busy with consulting projects, private and corporate events, partnerships, and cultivating his concepts. Two years ago he opened his first concept Tackle Box- local grub shack in Orange County at Corona del Mar state beach to a lot of fanfare and accolades from the community.  Recently Tackle Box was acknowledge as one of OC’s “Best Restaurants of the Year” by Orange Coast Magazine. In his free time, he enjoys the simple things… eating, relaxing, playing tennis, and spending time with friends, family, and of course Penny, his basset hound.

Video Courtesy of Travel Costa Mesa

Travel Costa Mesa Chef Spotlight: Brian Huskey of Tackle Box from Travel Costa Mesa on Vimeo.

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(714) 486-3301

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Brunch Saturday & Sunday, 10 am to 3 pm.

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Tackle Box French Toast

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Monday - Friday: 3:00 pm - 6:00 pm

The $5 menu is Tackle Box's newest introduction and includes appetizers, tacos and a rotating drink special that will be available every Monday through Friday from 3:00 p.m. to 6:00 p.m.

Tackle Box Tacos

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