Shaun Brian

Chef Shaun Brian joined the Patrick Properties Hospitality Group family in late 2017 and is Executive Chef of Parcel 32 on Charleston’s Upper King Street. Brian’s love for cooking began at a young age, roaming and foraging for food in his hometown of Coral Bay, St. John and fishing off his dad’s sailboat. He often cooked for his siblings while his parents were working, which inspired his culinary awakening. Brian set his sights on Charleston after being displaced from his Virgin Islands home by hurricanes Irma and Maria. He chose Charleston for its connection to the Caribbean, seasonality, amazing bounty available inland, access to natural resources, and disaster and emergency preparedness.

Brian graduated from Johnson & Wales with a degree in culinary arts and set forth on a successful career path. He has worked at several well-respected restaurants and hotels including The Ritz-Carlton in St. Thomas, OCEAN 362 in St. John and Harbor View Hotel in Martha's Vineyard, Massachusetts, alongside talented chefs such as Andrew Chadwick, Levon Wallace, Michael “TheRev” Sullivan and master butcher/salumi maker Francois Vecchio. Much of the inspiration behind Brian’s cooking today is drawn from renowned chefs John Ash and Michel Bras, both of whom mentored Chadwick, the first chef Brian worked under at The Ritz Carlton. Brian is particularly inspired by Ash’s farm-to-table initiatives and Bras’ intricate plating techniques.

Among his many accolades, Brian was named a top “30 under 30” chef by Zagat and was nominated for a Rising Star by StarChefs. He hosts annual Friends of James Beard Benefits and is an alumni of the foundation’s prestigious Boot Camp for Policy and Change. He has also cooked for several dignitaries, celebrities and musicians throughout his career, including Gayle King, Tyra Banks, Kenny Chesney and Adam Sandler.

Brian’s story extends beyond his culinary background. In 2016, Brian and his wife Ally were featured on HGTV’s “Tiny House, Big Living” and showcased a home Brian built with his mom and stepdad. He is also a former World Cup soccer player. In addition to cooking, Brian can be found making his own pottery and wooden cutting boards.

Brian is passionate about living a holistic lifestyle focused on low impact, sustainability and minimalism. He enjoys pickling, preserving, fermenting, curing, foraging, gardening and spearfishing, all of which make him that much more passionate about his profession as a chef. In addition to building urban gardens and bee sanctuaries, Brian is a butcher, smoker and salt maker. In St. John, he worked with local fisheries on a sea to smoker concept utilizing a coconut grove and made high-end finishing salt through his company, Virgin Salt Co., both of which he plans to continue from Charleston when the area recovers from the recent hurricane damage.

Brian draws his latest life inspiration from his new baby girl, Riley Brn, who was born in February 2018.

At Parcel 32, Brian continues his deep-seated commitment to local sourcing and is on the hunt for the freshest herbs, produce, meats, and fish from local farms and fishermen as he highlights the unique flavors of Charleston and the Carolinas.