Rising Star Chef Stuart Brioza of State Bird Provisions - Biography
San Francisco, CA
Stuart Brioza began his culinary career at the age of 15, working in kitchens around the Bay Area from Danville to Palo Alto. Starting at the Blackhawk Grille when it opened in 1991, he realized quickly that cooking was to be his lifelong craft and passion. He spent the next several years learning California cuisine, intermingling French technique, Asian flair, and Mediterranean simplicity. A graduate of the Culinary Institute of America, Brioza worked with John Hogan at the Park Avenue Café in Chicago, and in 1998 was invited by John Hogan to help open Savarin restaurant. He was quickly elevated to Sous Chef and maintained the restaurant’s 3 star rating, given by the Chicago Tribune. In spring 2000, Brioza accepted an Executive Chef position at the legendary Tapawingo, in Ellsworth MI, owned by Harlan “Pete” Peterson. It was there that he developed his own unique style of cooking, blending simplicity with seasonal and local foods. In 2003, Brioza was named on of Food & Wine’s “10 Best New Chefs” of America. Brioza left Michigan in autumn 2003 to return to his home state of California and in 2004, Brioza began working at Rubicon restaurant. In 2005 the San Francisco Chronicle named Brioza one of “2005’s Rising Star Chefs.” After Rubicon closed in 2008, Brioza worked as a private chef with his wife and business partner, Pastry Chef Nicole Krasinski. The couple opened their new restaurant, State Bird Provisions in the former Mozart Café space, in 2012.
Stuart Brioza of State Bird Provisions takes James Beard Foundation Best Chef: West Award 2015.
James Beard Foundation Award for Best New Restaurant nominee for The Progress.