A Massachusetts native who got his start in the culinary industry while working with a catering company in high school, chef Brian Paszko is a graduate of Johnson & Wales University in Providence, RI.
Though he technically studied management, Paszko spent all his free moments in the kitchen and supplemented his studies by working with chef Nemo Bolin as a Sous Chef at Providence’s James Beard award-nominated Cook & Brown.
Upon graduating, Paszko took Bolin’s advice and moved to San Francisco, to see what he could learn from the city’s wealth of culinary talent. During his five years in California, he held internships at the internationally acclaimed Atelier Crenn, Manresa and Saison, worked as Chef de Partie at David Bazirgan’s Fifth Floor Restaurant, and spent two incredibly formative years working alongside chef Thomas McNaughton at Central Kitchen and Flour + Water. In 2016, he returned home to Boston to work as Sous Chef at both MIDA and Cultivar.
Paszko then joined the opening team at Tom Schlesinger-Guidelli’s Lovejoy Wharf restaurant, Alcove, as Executive Sous Chef. His unique culinary perspective yielded some of the restaurant’s most popular dishes and when the position became available in 2019, he took over as Chef de Cuisine.
In this role, he leverages his experience working with some of the best chefs in the country to celebrate New England’s seasonal bounty and further elevate farm coast cuisine. He continues to finds inspiration in his ingredients and from the relationships he’s developed with farmers & fishermen on both U.S. coasts.