Chef Brian Sullivan

The kitchen is where I was raised. Born into a catering family , I learned a great appreciation for and developed a sharp aptitude for, fine culinary services and standards . After my time at colleges and universities around the state of Arizona, I found myself presented with the opportunity to take on the challenge of a two and a half year professional apprenticeship with Master Chef Russel Thompson ,a Swiss trained chef from St.Moritz , Switzerland. I rapidly grew into my role as his apprentice and within one year became the Executive Chef of my first fine dining establishment, Eccentricities Restaurant,( co-founded by Chef Thompson himself .) Upon completion of my apprenticeship, I became a member of a team of restaurant consultant professionals working for Chef Thompson's consulting firm. My role - all position staff trainer ,from host to Executive Chef , I trained the staff of many ,many establishments over the course of my four year association with that team .That's six and a half years with Chef Thompson! Since then my experiences have been wide and variated to say the least and have taken me from The Sea of Cortez in Sonora Mexico to Key Largo, Florida and northward from Yosemite National Park to the Colorado Rockies! Most recently as the Executive Chef for Western Colorado University.