Brian Limoges

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]

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]