His experience started as a young boy that was inspired by his German Grandmother Kitty. Since the age of 14 he worked in kitchens, the first job being a dishwasher at Carpenters in Hugo. Through his teen years he gained experience in many restaurants which helped him decide to become a chef. In 2000, at age 23, he graduated from Saint Paul College with a Culinary Arts diploma. During this time he did an internship at the Lake Elmo Inn.

After college he accepted a position as Executive Chef at the Pool and Yacht Club in Saint Paul and that is where he met his fiancée, Mollie Murray. Soon after, Brian won first place at the St. Paul Winter Carnival for the Ice Carving Contest. Brian then accepted a chef position to open a Caribbean restaurant in South Carolina.

Brian was offered the Executive Chef position at the St. Paul College Club on Summit Ave. During this time Brian was interviewed by the St. Paul Pioneer Press and was featured on the front page of the Eat Section. After being in that position for two years he got involved with real estate but knew that cooking is his true passion. He decided to go for it and buy Lettuce Cater.