Brian Laird

Brian S. Laird was worn many hats in the kitchen. From busperson to server to pre cook, he has worked his way through the ranks to the restaurant business, and now takes the helm as Executive Chef at Barolo Grill in Denver Colorado. Brian did not go to culinary school, instead, he mastered his craft through experience, absorbing the tricks of the trade since age 15.

Brian had a chef's knack early on in life. With his mother at work, he did much of the cooking for himself and his brother, soon realizing that he could put together a meal better than the average 16 year old. Brian made his way up and down the California coast, working in the backs of restaurants in California and snowboarding, before he landed in Colorado and found his first serious dining experience at Zenith, with Kevin and Blair Taylor. Together, they opened up Barolo Grill.

Now, Brian Laird is a self-proclaimed "Chef of Barolo Grill", having found his true niche in this particular Denver kitchen. Where else would chefs have the opportunity to take a trip to Italy every year, study in Michelin restaurants and perfect their art? Northern Italian cuisine is the fare at Barolo, but the menu changes frequently. Whether he's incorporating seasonal ingredients, reacting to diner's response, or simply bored of the same dishes, Brian introduces new recipes constantly.

Barolo Grill operates strictly on a word of mouth basis. They do not advertise, but the glories of the Piedmont cuisine are well known, and the 100 seat house is often packed. Recognized in The Rocky Mountain News as well as The New York Times and The Wall Street Journal. Brian's recipes are renowned. Today, even after 16 years in the restaurant business, he knows there is still a world of food waiting to be worked with.

Chef's Recipes :

Seared Quail with Fried Zucchini, Sage Demi-Glace and Shaved White Truffles

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