Brian Limoges
American chef
From Wikipedia, the free encyclopedia
Brian Limoges is an American chef and executive chef of Enclos, a restaurant in Sonoma, California,[1] where he earned three Michelin stars and a Michelin Green Star.[2] His recipes and works have been featured in Eater SF,[3] the Michelin Guide,[4] Forbes and the Press Democrat.[5]
Brian Limoges | |
|---|---|
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| Born | Claremont, New Hampshire, United States |
| Education | New England Culinary Institute |
| Culinary career | |
Current restaurant | |
Biography
Limoges was born and raised in Claremont, New Hampshire, where he developed an interest for local ingredients and the flavors of coastal New England.[6] He is a graduate of the New England Culinary Institute in Montpelier, Vermont.[7]
Career
Limoges began his culinary career after graduation, developing foundational skills in classical cooking. He subsequently worked in Massachusetts at restaurants including Oleana in Cambridge and Coppa in Boston.[6]
In 2013, Limoges moved to San Francisco, when he joined the kitchen of Atelier Crenn as a sous chef. He then joined Quince, a fine dining restaurant in San Francisco, as executive sous chef during the restaurant's post-renovation period.[8]
In 2018, Limoges became chef de cuisine at Birdsong, another San Francisco restaurant. During his tenure, Birdsong earned a Michelin star within its first year of operation.[9]
Limoges moved to the United Kingdom to help launch Henrock Restaurant in northern England alongside chef Simon Rogan, serving as head chef.[10]
Upon returning to California, Limoges started working as corporate chef for the Saison Restaurant Group.[11][12] In 2024, Limoges became executive chef of Enclos , a fine dining restaurant in downtown Sonoma, California.[13][14] He earned two Michelin stars[15] and a Michelin Green Star within about six months of opening.[16][7]