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Brian Limoges

Chef de Cuisine

Brian graduated from New England Culinary Institute, and cut his professional teeth in Boston working under acclaimed chefs Jamie Bissonette, Ken Oringer, and Ana Sortun. After moving to the Bay Area, he became Sous Chef at Atelier Crenn. Prior to joining Birdsong, he was the Executive Sous Chef at Quince where he played an integral role in the restaurant earning its third Michelin Star.