Brian Baxter

Growing up in St. Petersburg, FL, Brian Baxter learned to cook at an early age. His mother ran a daycare center from their home, and he spent his time following her every move – cooking, baking, and gardening. As he got older, Baxter says, food became something he couldn’t stop reading about and his passion continued to grow. After starting his culinary career as a banquet and line cook at the former St. Petersburg favorite The Wine Cellar, Baxter was accepted to The Culinary Institute of America’s Culinary Arts program in Hyde Park, NY.

While in school, he furthered his education with an externship in New York City at Beacon working under Chef Waldy Malouf. Fortunately for Baxter, the restaurant was short staffed that summer and he had the opportunity to work and cook more than a typical extern. Baxter describes the experience as intense, but it taught him the pressure of working in a kitchen early on and left him with an incredible work ethic and drive.

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