chef SHAUN BRIAN

started life in a two-person tent surrounded by Plantation Ruins in the flats of Coral Bay, St. John U. S. Virgin Islands. It was these environs where Shaun Brian’s love for cooking began, by roaming and foraging through the valley, fishing off his dad’s sail boat and cooking for sometimes up to eight siblings at a time.
These challenges are the source of his inspiration to his innovative culinary awakening.
As a graduate of Johnson & Wales, his culinary career led him to be named 30 under 30 by Zagat, nominated for a Rising Star by StarChefs and invited to cook in the James Beard House. He host annual Friends of James Beard Benefits and has been acknowledged for outstanding contributions to JBF programs and scholarships. Brian is Co-founder of the West Indian Chefs Alliance. Alumni of the JBF Boot Camp for policy and change and was named Senoir Chef on the U. S. Virgin Islands Culinary Team.
Chef has worked at many famed location including the Ritz-Carlton, St. Thomas, OCEAN|362 in St. John, Historical Harbor View Hotel in Martha’s Vineyard, Massachusetts and recently tasked with building out-opening Parcel 32. Along the way working under Chef’s like Andrew Chadwick apprentice to Michel Bras & John Ash, chef Levon Wallace, Michael “TheRev” Sullivan master butcher and master salumi maker Francois Vecchio.
You will find him sourcing local salt water for salt production, foraging wild herbs, spearfishing or gardening on roof tops. Shaun Brian harmoniously brings together the back to nature philosophy with the science of modern gastronomy. He has spent his career focusing on sustainability in sourcing and operating his restaurants. Chef incorporates local seasonal produce, meats and seafood in his menu’s and prepares his food to highlight unique, local flavors that are rooted in Caribbean American cuisine.