Brian Redzikowski
Brian Redzikowski is Corporate Executive Chef at SDCM (Kettner Exchange; FIREHOUSE American Eatery + Lounge; Good Time Poke and The Grass Skirt). His French-inspired cuisine makes use of the best available seasonal product with a focus on Asian ingredients, executed with a modern technical approach.
EVENTS
Outstanding In The Field at Temecula Olive Oil Company: Join me and my team on October 30th for a beautiful dinner re-connecting diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.
Outstanding in the Field is a roving culinary adventure – literally a restaurant without walls.
Los Angeles Food & Wine Festival: Join me as I plate at this year's Los Angeles Food & Wine Festival LIVE on Grand event on August 27 alongside Chefs Charles Phan, Rory Herrmann, Timothy Hollingsworth, Mirko Paderno, Thi Tran, Nguyen Tran, Yoya Takahashi, Ori Menashe, Genevieve Gergis, Mariah Swan, Greg Hozinsky, Robert Liberato, Stephen Kalt, Damon Gordon, Fernando Darin, Michael Kahikina, Dakota Weiss, Alex Seidel and more.
Iron Chef America contestant, 2008
James Beard Dinner, February 2016, James Beard House, NY: Chef Redzikowski's menu at the James Beard House included Pork and Shrimp Dim Sum; Hirame Ceviche with Serrano Chiles, Cilantro, Cucumbers, and Daikon; Halibut with Carolina Gold Rice, Baby Bok Choy, and Malaysian Curry and Caramelized Apple Clafoutis with Cinnamon Ice Cream.
Los Angeles Food & Wine Festival: Join me as I plate at this year's Los Angeles Food & Wine Festival LIVE on Grand event on August 27 alongside Chefs Charles Phan, Rory Herrmann, Timothy Hollingsworth, Mirko Paderno, Thi Tran, Nguyen Tran, Yoya Takahashi, Ori Menashe, Genevieve Gergis, Mariah Swan, Greg Hozinsky, Robert Liberato, Stephen Kalt, Damon Gordon, Fernando Darin, Michael Kahikina, Dakota Weiss, Alex Seidel and more.
Iron Chef America contestant, 2008
James Beard Dinner, February 2016, James Beard House, NY: Chef Redzikowski's menu at the James Beard House included Pork and Shrimp Dim Sum; Hirame Ceviche with Serrano Chiles, Cilantro, Cucumbers, and Daikon; Halibut with Carolina Gold Rice, Baby Bok Choy, and Malaysian Curry and Caramelized Apple Clafoutis with Cinnamon Ice Cream.
EDUCATION & EXPERIENCE
Yellowtail Sushi Restaurant at the Bellagio. Las Vegas, NV
Executive Sous Chef
Joël Robuchon at The Mansion. Las Vegas, NV
Sous Chef
Thompson Hotel. Beverly Hills, CA
Executive Chef
Nobu Matsuhisa. Aspen, CO
Cirque 2000. New York, NY
Externship
The Culinary Institute of America. New York, NY
Executive Sous Chef
Joël Robuchon at The Mansion. Las Vegas, NV
Sous Chef
Thompson Hotel. Beverly Hills, CA
Executive Chef
Nobu Matsuhisa. Aspen, CO
Cirque 2000. New York, NY
Externship
The Culinary Institute of America. New York, NY
SKILLS & EXPERTISE
Kitchen management
Menu development
Menu development
Recipe development
Leadership
Leadership
GALLERY
AWARDS & ACCOLADES
- StarChefs Rising Star nominee, 2010
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Brian Redzikowski
San Diego, CA
United States
SDCM - Kettner Exchange, FIREHOUSE American Eatery + Lounge, Good Time Poke and The Grass Skirt
Corporate Executive Chef
San Diego, CA
United States
SDCM - Kettner Exchange, FIREHOUSE American Eatery + Lounge, Good Time Poke and The Grass Skirt
Corporate Executive Chef
I attended The Culinary Institute of America on scholarship from Wine Spectator. After graduation, I completed an externship at Le Cirque 2000 in New York City as well as monthly stages at Alain Ducasse and Le Bernardin. My passion for Asian cuisine was sparked early on by travels to Southeast Asia. During exploration of Thailand, I learned about the importance of indigenous ingredients in the Thai's daily lives and found that especially intriguing.
When I returned to the states, I started working at Nobu Matsuhisa in Aspen, Colorado. Then landed great opportunity as Sous Chef at the only three Michelin-Star restaurant in Las Vegas, Joel Robuchon at the Mansion. Here I executed Chef Robuchon's signature tasting menus and traditional French cuisine. Before I made my way to San Diego, I was Executive Sous Chef of Yellowtail Sushi Restaurant at the Bellagio.
Now in San Diego, I’m Corporate Executive Chef at SDCM, which includes Kettner Exchange, located in the heart of Little Italy; FIREHOUSE American Eatery + Lounge in Pacific Beach, and I’m busy planning our latest project—Good Time Poké and The Grass Skirt, which is set to open this fall and will focus on Southeast Asian dishes and great tiki cocktails.
My approach to all of my menus is heavily influenced by work with local, regional and national purveyors to source out the best seasonal product, with French-inspiration and passion for Asian ingredients, executed with a modern technical approach.
When I returned to the states, I started working at Nobu Matsuhisa in Aspen, Colorado. Then landed great opportunity as Sous Chef at the only three Michelin-Star restaurant in Las Vegas, Joel Robuchon at the Mansion. Here I executed Chef Robuchon's signature tasting menus and traditional French cuisine. Before I made my way to San Diego, I was Executive Sous Chef of Yellowtail Sushi Restaurant at the Bellagio.
Now in San Diego, I’m Corporate Executive Chef at SDCM, which includes Kettner Exchange, located in the heart of Little Italy; FIREHOUSE American Eatery + Lounge in Pacific Beach, and I’m busy planning our latest project—Good Time Poké and The Grass Skirt, which is set to open this fall and will focus on Southeast Asian dishes and great tiki cocktails.
My approach to all of my menus is heavily influenced by work with local, regional and national purveyors to source out the best seasonal product, with French-inspiration and passion for Asian ingredients, executed with a modern technical approach.