Chef Brian Seeley began his culinary career in the same manner as
many of the great ones do. He was born into it! His grandmother, both of his parents, and several other close family
members were restaurateurs. An early exposure to great food and the excitement of the restaurant business sparked a passion that continues to this day.
As early as eight years old he would assist the chefs in setting up buffets and stocking the bread warmer for dinner service. At twelve years old he worked in the family restaurant as
a busboy and dishwasher. This was his first exposure to the grand public and a
taste of earning a real wage for real work! At the age of fifteen he decided to
jump into the world of fast food. Taco Bell was his boot camp into the fast
paced, high stress, turn’em and burn’em lifestyle that would offer the
adrenaline rush so many chefs seek. After a short lived career in fast food
it was back to the casual dining scene. He spent his high school years as a
busboy turned waiter in a 1950’s themed diner. At this point he began to
cook occasionally. On family vacations, to the coast of North Carolina, he would
often spend the majority of his time in the kitchens of his uncle’s
restaurants.
After graduating high school Brian moved
to the mountains of North Carolina. Here he continued working as a waiter
and moved into management. He earned a Food and Beverage Management degree
with Holiday Inn. He enjoyed the front of the house but kept a close eye on the
chefs he worked with, taking any chance for a quick lesson or to pick up a new
skill. At the age of twenty two Brian decided that if he were to continue in
this industry his passion and creativity would only be realized in the
kitchen. From this point on he started honing his culinary skills. Working in
every type of atmosphere from hotels to pizzerias, casual eateries to a
breakfast only diner. After several years of experience he started to work
in fine dining. This is where his passion exploded. He trained as a sous chef
with several talented and respected mentors. Along with this “hands on” training
Brian attended classes at the Culinary Institute of America both in NY and CA.
Taking a position as the head chef of Jackelope’s View Restaurant he spent close
to six years creating masterpieces both in the pan and on the plate. With
articles written in magazines, news papers, and a mention of his dishes in a
travel book, he enjoyed great success.
Upon leaving Jackelope’s Brian started
consulting with several restaurants, developing their menus, and getting their
business on the right track. In addition to this he started cooking privately
for a select clientele. Realizing there was a great opportunity to show case his
work in an intimate setting while providing a chance for the host to enjoy their
own event he started The Herban Legend Private Chef Service.
At the same time as starting the Private Chef Service, Brian was
working as a Corporate Chef for a food brokerage in the Carolinas. This venture
led to the development of vast food product knowledge and the opportunity to
travel the globe selling these products to the US Military. With exposure to the
rich cuisines of Europe, Asia and the Caribbean first hand Chef Brian developed
deep repertoire of international recipes.
In 2010 Chef accepted the task of developing the menu for an
American style restaurant chain based in Doha, Qatar. Brian moved to the Persian
Gulf region for aver 7 months to implement the menu, train the staff and further
develop the basis of the Roger’s Diner concept. While in the Gulf, he was
exposed to cuisines from cultures and countries he had not yet experienced; such
as Sri Lankan, Filipino, Lebanese, Egyptian and several other Arabic
nations.
Upon his return to the US in 2011, Chef Brian decided to take his
next culinary step. Building on his culinary travel experiences and passion for
great food he developed The Herban Legend Mobile Café. A gourmet food truck with
an International and American street food themed menu.
many of the great ones do. He was born into it! His grandmother, both of his parents, and several other close family
members were restaurateurs. An early exposure to great food and the excitement of the restaurant business sparked a passion that continues to this day.
As early as eight years old he would assist the chefs in setting up buffets and stocking the bread warmer for dinner service. At twelve years old he worked in the family restaurant as
a busboy and dishwasher. This was his first exposure to the grand public and a
taste of earning a real wage for real work! At the age of fifteen he decided to
jump into the world of fast food. Taco Bell was his boot camp into the fast
paced, high stress, turn’em and burn’em lifestyle that would offer the
adrenaline rush so many chefs seek. After a short lived career in fast food
it was back to the casual dining scene. He spent his high school years as a
busboy turned waiter in a 1950’s themed diner. At this point he began to
cook occasionally. On family vacations, to the coast of North Carolina, he would
often spend the majority of his time in the kitchens of his uncle’s
restaurants.
After graduating high school Brian moved
to the mountains of North Carolina. Here he continued working as a waiter
and moved into management. He earned a Food and Beverage Management degree
with Holiday Inn. He enjoyed the front of the house but kept a close eye on the
chefs he worked with, taking any chance for a quick lesson or to pick up a new
skill. At the age of twenty two Brian decided that if he were to continue in
this industry his passion and creativity would only be realized in the
kitchen. From this point on he started honing his culinary skills. Working in
every type of atmosphere from hotels to pizzerias, casual eateries to a
breakfast only diner. After several years of experience he started to work
in fine dining. This is where his passion exploded. He trained as a sous chef
with several talented and respected mentors. Along with this “hands on” training
Brian attended classes at the Culinary Institute of America both in NY and CA.
Taking a position as the head chef of Jackelope’s View Restaurant he spent close
to six years creating masterpieces both in the pan and on the plate. With
articles written in magazines, news papers, and a mention of his dishes in a
travel book, he enjoyed great success.
Upon leaving Jackelope’s Brian started
consulting with several restaurants, developing their menus, and getting their
business on the right track. In addition to this he started cooking privately
for a select clientele. Realizing there was a great opportunity to show case his
work in an intimate setting while providing a chance for the host to enjoy their
own event he started The Herban Legend Private Chef Service.
At the same time as starting the Private Chef Service, Brian was
working as a Corporate Chef for a food brokerage in the Carolinas. This venture
led to the development of vast food product knowledge and the opportunity to
travel the globe selling these products to the US Military. With exposure to the
rich cuisines of Europe, Asia and the Caribbean first hand Chef Brian developed
deep repertoire of international recipes.
In 2010 Chef accepted the task of developing the menu for an
American style restaurant chain based in Doha, Qatar. Brian moved to the Persian
Gulf region for aver 7 months to implement the menu, train the staff and further
develop the basis of the Roger’s Diner concept. While in the Gulf, he was
exposed to cuisines from cultures and countries he had not yet experienced; such
as Sri Lankan, Filipino, Lebanese, Egyptian and several other Arabic
nations.
Upon his return to the US in 2011, Chef Brian decided to take his
next culinary step. Building on his culinary travel experiences and passion for
great food he developed The Herban Legend Mobile Café. A gourmet food truck with
an International and American street food themed menu.
