Brian Weselby

Executive Chef

Chef Brian Weselby's mission is to craft exceptional steak and seafood dishes, utilizing only the finest ingredients and drawing from his extensive culinary background. 

Previously, he served as the corporate chef for Tavistock Restaurants, LLC, where he was responsible for overseeing the menus and culinary teams across six distinct restaurant concepts, including California Café, Napa Valley Grille, and Blackhawk Grille.

Born and raised on a farm in England, Chef Brian cultivated vegetables in his family's one-acre garden, where he first learned the art of cooking from his aunt, making bread and meringues from a young age. 

After graduating from Plymouth Catering College, he honed his skills in several Michelin-starred establishments in England and France. He eventually moved to California, where he took on the role of executive chef at notable restaurants such as the Lion and Compass in Sunnyvale, Biers Brasserie in San Jose, and Le Mouton Noir in Saratoga. 

In recognition of his innovative approach to menu development, he was awarded the Menu Strategist Award by the Restaurant Business Association in 2002.