Brian Poe

Chef Brian Poe is a seasoned and skilled chef who has continually pushed himself and his food to the max.

Originally from Georgia, Poe began his cooking career in Auburn, AL before heading to Atlanta for the 1996 Olympic Games. From there, he made his move out west to Arizona and began to hone his skills at the Oyster Grill, The American Grill & then the Pinon Grill, located in the Millennium Scottsdale Resort. Then he returned east and received three- and four-star reviews from DiRoNA, Zagat, and local newspapers and magazines for his tantalizing menu at Siro’s in Saratoga Springs, New York.

In 2003, Poe moved to Boston, where he presided as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. It was there that Poe proved that he had what it took to be a premier Boston chef, as his predecessors at Seasons included local icons like Jasper White and Lydia Shire.

Anyone who knows Poe knows he loves to travel. Over the years he has passed through thirty-eight states and 24 countries. He has hit every wine region in both North and South America, France, Italy & Spain, and he explores the food scene everywhere he goes, from farms and production lines to family barbecues.

In February 2009, he partnered with The Rattlesnake to create Poe’s Kitchen at The Rattlesnake, where the menu intertwined Mexican cuisine with flavors from the Southwest and South America.

Just three years later in June of 2012, he opened the Tip Tap Room on Beacon Hill, where he has complete and total freedom to experiment with “Fun Dining”, high-end cuisine prepared affordably, served in a casual and convivial environment. With 36 draft lines, over one hundred bottled beers and a wall of whiskeys, the restaurant specializes in preparing any and all kinds of tips, going above and beyond steak with exotic meats like kangaroo, yak, elk, ostrich and antelope.

Poe partnered with the beloved Parish Cafe & Bar on Boylston Street in 2018. This “sandwich shop” features some of Boston’s greatest chefs creations of high end eclectic sandwiches and an extensive bar program with outdoor dining.

In 2020, he created the Crane River Cheese Club, a chef-curated grocery delivery service, which is now a high end boutique grocery, butchery and catering storefront on Beacon Hill.

Poe also owns Chef Poe Ink a Hospitality Management Company as well as LePoe LePoe Farms micro green company.

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