Life's milestones revolve around food…that's a fairly typical concept for anyone born and raised in New Orleans, but it indelibly framed Chef Brian Litolff's perspective on the matter.
He has been involved in cooking since the age of seven, when his mother and grandmother let him help out in kitchen. Starting his culinary journey at age eleven, he began working in the family's restaurants for the next seven years. After graduating high school he set off to study architecture at a Louisiana university. After four years of hard work, he realized something was missing and he dashed back to New Orleans to follow his heart and dive back into the culinary arts.
Eventually, Chef Litolff relocated to New York City and graduated from the French Culinary Institute there. He apprenticed under French Master Chef Michel Bordeaux at World Yacht Cruises and produced fine dining experiences afloat. Chef Bordeaux sent him to France for six months to continue his education in French cuisine under the direct tutelage of a French Master Chef, Pierre Bertranet of the Two-Star Michelin restaurant, Moulin de la Gorce in La Roche-L'Abeille, France.
After pithily pontificating as an instructor at a renowned culinary academy for several years, Chef Litolff worked in several high end country clubs in Texas before returning to New York and Chef Bordeaux as Executive Chef at his landmark restaurant Tatou.
When Chef Litolff was ready to come back to the South, he found his way to Food Glorious Food, which he put on the map as the most prestigious off-premise catering company in North Texas. Six years later he served as Executive Banquet Chef at Kimpton's Hotel Palomar until Culinaire, parent company of Food Glorious Food, brought him back into the fold as Executive Chef at Belo Mansion & Pavilion.
The perfect blend of training, diversified experience and an unquenchable sense of adventure is the recipe for his culinary excellence. Thoroughly grounded in classical French cuisine, Chef Brian reaches around the world for products and ingredients that he can elevate to his signature global fusion cuisine