Each month, a member of our culinary team will teach you a new recipe, pairing or ingredient to pair with B Cellars Flagship Blended and Limited Production wines. Each experience is complimentary with an expected commitment of (3) or more bottles.
Each month, a member of our culinary team will teach you a new recipe, pairing or ingredient to pair with B Cellars Flagship Blended and Limited Production wines. Each experience is complimentary with an expected commitment of (3) or more bottles. On this exciting Sunday, join B Cellars Chef de Cuisine, Brian Michael Green, for an exciting culinary demonstration of wine friendly holiday small bites.
Meet Chef Brian Michael Green...
Brian Green was first inspired to become a chef at the age of five. Growing up in a family with deep Czech and German roots, Brian spent his early years in the kitchens of his grandmother Annie Gross and his great aunt Pauline Bauk. Brian remembers, “There was absolutely nothing in the world that came close to the enjoyment cooking gave me, so when I graduated from high school, it was a calling, not a choice.”
Brian began his culinary career working for his mentor, Chef Cary McDowell at Wolfgang Puck’s in the St. Louis Art Museum, Winslow’s Home and Farm, and most recently as a part of the Euclid Restaurant Group. Brian also worked for Chef Kevin Nashan at the famed Sidney Street Café. During his tenure with Wolfgang Puck, he was given an opportunity to take a corporate trip to Los Angeles to cater the Rose Bowl, and was able to stage at Puck’s flagship restaurant, Spago, in Beverly Hills. Brian recalls the moment when “he saw the light.” “All you need is five minutes in the presence of Chef Lee Hefter and you’re either running for the door or seizing the opportunity to learn from the best!” After that experience, Brian knew what he needed to do to become a professional chef.
Brian traveled to New York City to train under Chef Daniel Boulud and Gavin Kaysin at Café Boulud, before taking a position at Dominique Ansel Bakery in New York City. Working in some of the most competitive kitchens in the country has helped Brian to hone his skills, taught him how to operate with the highest level of professionalism, and how to respect the integrity of the ingredients he is working with.
Now entering his second decade as a dedicated culinary professional, Brian is excited to join the team at B Cellars Vineyards & Winery in Napa Valley, as Chef de Cuisine. He brings to the kitchen a foundation based in French technique, with an emphasis on sustainable and locally sourced products. In this newly-created role, Brian will oversee the kitchen and menu of unique wine & food pairings, and will also manage the culinary gardens, stone fruit orchar