Brian Griess

CHEF BRIAN GRIESS (38)

chef & freelance consultant

IRVINE, TX

With Italian, German, Norwegian, and English heritage, Chef Brian Griess got his first taste of the culinary scene while working in his family’s Chicago pizzerias. From there, he attended culinary school at Le Cordon Bleu North America and then worked his way up in local restaurants by taking on every role imaginable in the kitchen: from Prep Cook, Server, Expo, General Manager, Line Cook, Sous Chef, all the way up to Executive Chef. Eventually, he moved onto consulting and founded his own firm CBG through which he has helped over 30+ restaurants and brands revamp, launch, strategize, and achieve success over the last 13 years. He’s passionate about helping struggling restaurants get on track, and infusing creativity into his own elevated recipes.

Outside of the kitchen, meet “Big Plo-” Chef Brian’s alter ego who was approached by a wrestling coach in high school and has been in and out of the ring ever since - until breaking his back during a match in 2020. Though Chef Brian is no longer able to physically wrestle, he’s poured his big, loud, energy into helping faltering restaurants prevail. Through his company CBG, he’s credited with consultation for Trinity Grove Restaurant Group, Fox Restaurant Concepts, American Airlines Center, Pira Latin Lounge, Peak Wood Fire Grill and JR’s BBQ. He’s also cooked for celebrities like Rihanna, Bruce Springstein and Mark Cuban, and has co-authored several cookbooks that incorporate recipes from his Italian heritage.

Through his restaurant consulting work in Texas, Chef Brian has had the chance to collaborate many times with Julian Rodarte - and the two have a smooth and energizing chemistry. He enjoys working with Julian and feels that their experience and personalities complement each other perfectly for ultimate success in both restaurant rescue and entertainment.