Brian Redzikowski boasts an impressive culinary background. He attended The Culinary Institute of America on scholarship from Wine Spectator where he graduated with high honors. During his schooling, he completed his externship at Le Cirque 2000 in New York City as well as monthly stages at Alain Ducasse and Le Bernardin.

Chef Redzikowski's passion for Asian cuisine was sparked early on by his travels to Southeast Asia. During exploration of Thailand, he found the importance of indigenous ingredients in the Thai's daily lives especially intriguing. On his return to the states, Brian secured a job at Nobu Matsuhisa in Aspen, Colorado.

After his time in Colorado, Brian took the opportunity as Sous Chef at the only three star Michelin Restaurant in Las Vegas, Joel Robuchon at the Mansion. There he executed Chef Robuchon's signature tasting menus and traditional French Cuisine.

Prior to coming to Beverly Hills, Brian held the position as Executive Sous Chef of Yellowtail Sushi Restaurant at the Bellagio.

Chef Redzikowski's approach to food is aided by easily working with local farmers to source out the best seasonal product. His cuisine is seen as French inspired dishes using Asian ingredients and executed with a modern technical approach.

Contact: Brian Redzikowski
EMAIL: sekova123@gmail.com

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