Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age. After years of cooking Barbecue at historic BB King’s Blues Club and as a touring musician, he decided on a culinary career path. He attended New England Culinary Institute in Montpelier, VT where he graduated with a degree in Culinary Arts.
After graduation, Young traveled west to Big Sur, CA and his first high intensity fine dining restaurant job at Sierra Mar at the prestigious Post Ranch Inn. Young returned to his New England roots beginning as a Sous Chef in Saint Albans, VT before moving to Boston as Executive Sous Chef at Harvest Restaurant, Executive Chef at Citizen Public House and Oyster Bar, among many others. Surely the most noteworthy, Young also served as Co-Chef at Townsman alongside friend and mentor Chef Matthew Jennings.
Chef Brian Young has been named “30 Under 30,” by Zagat, he has been featured on Food Network, at The James Beard House, and as a regular installment at Cochon 555 events around the United States as a participant and a judge. In 2019, Young was a contestant on ‘Bravo Top Chef’ Kentucky – Season 16. He is now the Executive Chef and Head Butcher at Dear Restaurant & Butchery.