Brian Kevorkian is the Executive Chef of Grill 23 & Bar, located in Boston’s Back Bay neighborhood.
Most recently from New York City, Kevorkian is returning to his New England roots with more than 17 years of experience. Kevorkian brings a unique set of skills, high level of service and passion for quality products, all while he maintains Grill 23 & Bar’s longstanding integrity and reputation New England’s premier steak and seafood grill.
Brian grew up in Lenox Massachusetts. In Lenox, Brian had his first foray into restaurants and cooking when he began his career at the 5-star, Relais & Chateau property, The Blantyre. At The Blantyre he trained under the tutelage of Relais & Châteaux Grand Chef Christopher Brooks. Continuing the Relais & Chateau theme, Brian had stints at The Little Nell in Aspen and Gary Danko in San Francisco. Brian then returned east to New York City and worked in various roles in some of the best restaurants in the city – Eleven Madison Park, The Modern, SHO and BLT Fish. These restaurants collectively boast six Michelin stars as well as twelve stars from the New York Times. After success in these roles, Brian became the Executive Chef of the Loews Regency Hotel. Here he oversaw six food and beverage outlets including the ultimate power breakfast scene in the city. Brian’s most recent role was Executive Chef for The Clocktower restaurant at New York’s EDITION Hotel, a venture of restaurateur Stephen Starr and British Michelin starred chef Jason Atherton.
When he is not in the kitchen, Chef Kevorkian enjoys spending time with his wife and two children, watching football, home brewing beer, playing golf and journeying the city via bicycle