Food and Beverage Director
Brett started his Food and Beverage career at the age of 15, as a dishwasher at the famed Colonial and eventually worked his way up to a gourmet room tableside Captain position, where Brett mastered tableside French cuisine within his first four years of his career, while going to college. Brett graduated from Newberry College in Boston with a degree in culinary arts and management. Brett went on to work for many prestigious 5-Star hotel brands, such as The Stouffers Hotel in Boston, Pan Pacific Hotel in San Diego, La Meridian Hotel in Coronado. After many years in the hotel industry, Brett decided to enter the private club industry. He worked for many prestigious, and well-respected private country clubs. Longboat Key club in Florida, where Brett was the Chef De cuisine of the highly acclaimed Orchids Gourmet dining room, as well as the Executive Chef at the Greenbrier country club in Virginia. Brett also became an internationally qualified and award-winning ice Carver, placing in every competition he and his team competed in throughout the world. Brett was also commissioned to create an ice carving for the renowned glass artisan Dale Chihuly.
Brett worked at one of the most highly regarded country clubs in Virginia Beach, The Cavalier Golf and Yacht Club. He was the Executive Chef and Food and Beverage Director for 10 years. Brett went on from there to create his own nationally award-winning restaurant concept called, Fire and Vine. This restaurant went on to take 18 regional and national awards within its first two years of business, and was ranked number one in the mid-Atlantic, and top 10 in the nation by Santé Magazine. Brett’s restaurant specializing in wood fire cuisine and new world wines. Brett also was nominated on to the Restaurant Association board of Virginia Beach, as an Executive Officer and was responsible for creating restaurant week concepts for the entire city. Brett decided to go back to school to receive his master’s level credentials in organizational coaching and executive leadership development, and went on to create his own consultancy, working with many prominent business entities such as Four Seasons Hotel company and the Williamsburg Historical Foundation, as well as the Tourism Bureau of Virginia Beach, and the state of Virginia. Brett was also a feature writer for Global Hospitality, a national and international publication. Brett wrote on the subject Customer Experience Design initiatives for the hospitality, food and beverage, and the tourism industry.
Brett decided to go back into the private club industry and work for a new start-up golf club group called Arcis Golf. After finishing up with Arcis Golf he decided to move to Portland Oregon in 2019, where he worked for Pumpkin Ridge country club as the Executive Food and Beverage Director.
Brett was born and raised in the North suburbs of Boston Massachusetts. In his youth He was a hockey player and went to the state finals twice and played in numerous international tournaments in his 10-year hockey career. Brett is also an avid skier, loves to spend time at the beach surfing, and is a huge New England sports fan! Brett’s has been married to his lovely wife Lori of 30+ years.