Chef Brian Flagg is Executive Chef for the acclaimed restaurants and catering service at the Museum of Fine Arts, Boston (MFA). Reflecting his more than 20 years of experience in premier New England kitchens, he recently opened 465 Bar and Restaurant—the MFA’s newest dining venue—with a root-to-stalk approach that is both environmentally friendly and innovative.
He works with farmers and artisans to create seasonal menus for all of the Museum’s restaurants, which also include Taste café and the Garden Cafeteria. He also brings his distinct style to the New American Café, which is set in the MFA’s soaring glass-enclosed Shapiro Family Courtyard. Managed by Restaurant Associates, all of the MFA’s diverse dining venues emphasize artfully prepared cuisine using sustainable, local ingredients.
Prior to joining the MFA, Flagg was Corporate Executive Chef for the Worcester Restaurant Group, where he served as Director of Culinary Operations for The Sole Proprietor, 111 Chop House, and VIA Italian Table. Additionally, he has served as Executive Chef at Harvest, a culinary landmark in Harvard Square, and led the kitchens at the Millennium Bostonian Hotel and served as Corporate Executive Chef for Jasper White’s Summer Shack restaurants.
Born and bred in central Massachusetts, Flagg’s family includes four generations of culinary professionals. His love of food and culture is exemplified in his passion for travel as his culinary adventures have taken him to more than 25 countries and six continents.