Chef Brian Young from Cultivar in Boston, MA
Born in New Hampshire and raised in Nashville, Chef Brian Young sought to express himself creatively as both a chef and a musician from an early age. After years of touring as a musician and cooking barbeque at the historic BB King’s Blues Club, Young set his focus on a career as a chef, enrolling in the culinary arts program at New England Culinary Institute in Montpelier, VT.
After graduation, Young traveled west to Big Sur, CA, where he began his fine dining career at Sierra Mar at the prestigious Post Ranch Inn. From there, Young returned to his New England roots as a sous chef in Saint Albans, VT, before joining Chef Mary Dumont’s team at Harvest as executive sous chef, followed by stints as executive chef at Citizen Public House and Oyster Bar, chef de cuisine at Post 390 and co-chef at Townsman alongside Chef Matthew Jennings.
In 2013, Young was named to Zagat Boston’s “30 Under 30 list,” and he has been featured on Food Network’s Beat Bobby Flay, at The James Beard House to honor his virtuosity in the craft of charcuterie, and at many Cochon 555 events across the country.