|
Brian Casey
Executive Chef
A native of rustic New England, Executive Chef Brian Casey was lured into the culinary world when his passion for food and the hospitality industry was recognized at an early age. Always lending a hand in the kitchen, he was a permanent fixture in his family restaurant.
Chef Casey went on to study the culinary arts at the renowned Johnson and Wales University, where he developed his own unique style and flair. Upon completion of his studies, Chef Casey was afforded the opportunity to travel the country and work in some of its finest kitchens. He trained with some of America’s greatest chefs and took new knowledge from each location. The influences of such diverse locations as Massachusetts, Arizona, Utah and California have given Chef Casey an eclectic cooking style. His personal flair shines through in Southwestern Italian Fusion.
Chef Casey’s culinary philosophy reflects the growing trend toward a healthier and more environmentally consciousness lifestyle. Working with local farmers to seek out the finest in regional and organic produce, is the essence of his cuisine. “Go back to the basics, Farm Fresh food prepared simple yet innovative,” is the mantra in Chef Casey’s kitchens.
In partnership with Savor…, Chef Casey strives to maintain a “Green” kitchen. Some initiatives include using chemicals that have a reduced impact on our environment, creating menus featuring sustainable seafood and using compostable serviceware.
Chef Casey joined the Savor… team in 2007. In that short time he has been a great influence while working with some of the company’s largest events; the Toyota Grand Prix of Long Beach, Rosebowl, and Superbowl. Chef Casey oversees the day to day operation of both the Long Beach Convention and Entertainment Center, Aquarium of the Pacific and the company’s several off premise events each year.
|
