This is my life... Food, all types of creative innovative ideas. Enjoy visiting new restaurants and bars. Always want to try and see something new. Music, almost all types. It really sucks though, when you go out to see what could be a great band, but they f* have the music way to loud! Then it's not so great anymore. Bikes, Choppers, and Street Rods. Old school stuff mostly. I really would l
ike to get a 56 Mercury or a 56 Cadillac convertible. I enjoy having friends come over for cook outs or hanging in the Freaky Tiki. It is great to be able to have a place at the convenience in your basement of a corner bar. I will always have our doors open for family and friends to come over at any time for a cocktail, food and company! Chef Brian Whitcomb is an experienced professional devoted to the finest level of quality and service in the culinary arts. His knowledge and training have prepared him to be the expert behinds the doors of many prestigious restaurants coast to coast. Whitcomb, with over twenty years of experience in the culinary arts, is a Certified Chef de Cuisine, an active member in the American Culinary Federation and is certified in both nutrition and sanitation. His formal education took place at the School of Culinary Arts in Atlanta, GA, where he received an Associates Degree in Culinary Arts and, Berklee College of Music in Boston, MA, where he earned a Bachelor of Arts in Professional Development. A native of Winter Haven, Florida, Whitcomb developed his culinary interest at an early age, as he grew up cooking alongside his mother. Whitcomb began working in commercial kitchens when he was fourteen. In 1993, working towards a committed dream, he became Chef de Cuisine at the Cultured Bean Cafe in Marietta, GA. Whitcomb was then named Pastry Chef at Bones’, a four star, world-renowned, restaurant in Atlanta, GA. He performed and directed the Torch Club during the 1996 Olympic games and has worked in several prestigious culinary positions including: Executive Pastry Chef for the Country Club of Birmingham in Alabama, Executive Chef for Morton’s of Chicago in Denver, Colorado and Chef de Partie for the Old West Steak House in Steamboat Springs, Colorado where he organized and directed World Cup Nordic Combine in 1999. Chef Whitcomb moved back to Atlanta in 1999, to combine all of his culinary skills and talents and teams up to own his own restaurant, Del Pizzo’s New York Italian Restaurant. A recognized award winner, Whitcomb was awarded first place in the National Beef Board Mystery Box Competition in April 1997 and third place in the Florida Citrus Council Dessert Competition in January 1997. Whitcomb’s restaurant was voted best Italian in Gwinnett for 2001 and best waits staff of Atlanta for 2001. In addition, Whitcomb’s restaurant received notable best desserts of Gwinnett for both 2000 and 2001. Outside of the kitchen, Whitcomb has freelance experience as a Food Writer and a guest instructor at William - Sonoma Gourmet Stores. Some of the small list of notable guests Chef Whitcomb has entertained are: H.R.H. Prince Lorenz of Belgium, David Copperfield, Pantera, Governor Sonny Purdue, Reginald Washington, the Braves, the Falcons and the Denver Broncos, just to name a few. At the sale and departure of his Italian Restaurant, Del Pizzo's, Chef Brian directed the kitchen under the title of Executive Chef of ESPN Zone in Atlanta, GA., under the Walt Disney World Company. Since Whitcomb has been a part of the Zone he has received notable achievements of “Delivering the Difference” Award, Best Sports Bar of Atlanta and Honored as an Outstanding Contributor of Career Opportunities. Whitcomb is a frequently requested Celebrity Chef for the Good Day Atlanta Television Show on the Fox Network. Now going on 3 years, Whitcomb has created a column, “Road Kill”, printed in Full Throttle Magazine, a motorcyclist enthusiast’s periodical. The article outlines mapped scenic rides while picking out a destination of a restaurant. The article is printed monthly. Chef Brian has also contacted the Food Network and has submitted an audition tape as a hopeful for the upcoming "The Next Food Network Star" and BRAVO’s “Top Chef”. Recently, Chef Whitcomb has taken his “ROAD KILL” article and has teamed up with Garage 71 Radio and broadcasts live every week on Wednesday evenings from 8PM to 10PM, EST. The show stems from the article. The show is geared towards the “Grill Master” . Its like a bunch of good friends over hanging in the backyard around a fire pit discussing topics from Food Technique and Secrets, to Politics, Motorcycles and Hot Rods, Sports or just what going to be the next best place to go visit for some good food. Most recent, Chef Whitcomb held the position as District Chef for the Southeastern Division of Eurest under the Compass Group Americas, the world's leading hospitality company. Here Chef Whitcomb plans to utilize his expertise, abilities and passion to create a solid foundation focusing on quality of food, staff and the guest's experience. His direct focus is the Atlanta Market while supporting the SE Region. Chef Whitcomb directly oversees $40 million dollars in sales volume. His passion as well as expertise allows him to directly cater to several Board of Directors of current Fortune 500 companies and European Royalty. Chef Whitcomb’s passion to support local farmer’s and sustainability in the hospitality industry has been noticed and requested to sit in as a participant on the “chef’s round table” for local sustainability and green project for the Georgia Restaurant Association.
