An Ode to The Peregrine Chef:

Hailing originally from the California Bay Area, Brian Hartman has been working his way up the restaurant ladder since he was 14 years old. While he never seemed to occupy a classroom seat, you could indeed find him working at various restaurants. He began as a busboy in an upscale Portland restaurant, and then quickly moved into the kitchen as a prep cook, cooking to support himself as an independent kid. At first, Brian was in the kitchen just to make ends meet, but eventually found it as his true calling after dabbling in Veterinary Science, Quantum Physics, & Geology; all while attempting to get enrolled in Architectural school. He has worked in various fine dining establishments in Oregon, Ohio, Washington, Colorado, Rhode Island, & New York; as well as shorter stints in Honduras & California.

Brian’s interest in Culinary arts began early, donning an apron at age seven boasting “Chef Brian” in puffy paint, he would cook the family meal at least once weekly. Now “Chef B-Love”, Brian splits his time between the kitchen, the ski slopes, and the expansive planet. He is passionate about culinary arts, and particularly enjoys cooking extravagant one-of-a-kind coursed meals for smaller parties. Additionally, Brian is dedicated to serving organic & sustainable products, as well as sourcing the freshest ingredients. Brian stays current with only the most authentic & unique cuisine, save for his own diet of ramen noodles and goldfish.

Brian blends his twin passions of travel and food as an excuse to visit many exotic worldly places of now 40 countries and 50 states. Seasonal resort towns like Telluride have the perks of time off for the shoulder season months, providing time for travels. Brian has been all over the world, experiencing other cultures, and other cuisines first-hand. In the spring of 2005 Brian toured all around the South Pacific, and even visited the expansive vanilla fields of Ra’iatea, returning with kilos of the world’s best vanilla to include in his insatiable lust for homemade desserts and all things sweet.

Brian’s third passion includes adrenaline, completing the trifecta of the 21st century Chef. You can find Brian, generally behind the scenes, cooking a ‘one time only’ menu for clients of his Private Chef Company, ‘Love at First Bite’; mountain biking in the vast Rocky Mountains or Utah desert, or riding on the hill. Check out a couple of his vast International portfolio of specialties, including pistachio-pancetta crusted lamb rack, crispy cast iron crimson snapper with clementine-Tahitian vanilla beurre blanc, as well as many improvisations, or sit with him at your home as your Private Chef, or one of the Sushi bars he’s helped design, build, and service.

~Joanna Hartman Close