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Growing up in a
small town in New Jersey, Brian Spagnola has always had a love of
the culinary arts. The love stems from his Italian family where at
any given time or home there was something cooking in the kitchen.
More times than not, Brian's hands were digging in the pot.
At the age of
fourteen, Brian stumbled upon his first job in a small restaurant.
Not knowing that this would propel him into his career, he reluctantly
took a job as an all-purpose worker. Soon after starting work, Brian
was thrown into the kitchen , of course, on Mothers' Day. From
that point on, Brian decided that this was the career path that suited him
Brian was accepted to the Culinary Institute of America in
Hyde Park , New York upon graduating from high school. During his third semester, he completed his
externship at the AAA Five Diamond award-winning Hilton at Short Hills.
Upon graduation, Brian was hired full-time there as the staff dining room
chef. Brian quickly elevated through the culinary ranks at the
Hilton, taking on the jobs of Garde Manager for the Terrace Restaurant,
assistant restaurant chef, and assistant banquet chef. From there,
Brian rounded out his term with the Hilton Corporation by moving to
the Brunswick Hilton to become the restaurant chef.
After spending five
years with the Hilton Corporation, Brian's presence was requested as the
banquet chef at Grove Isle Club and Resort in Coconut Grove, Florida.
Within one year of moving to Miami, Grove Isle underwent major renovations
to open the restaurant Baleen, It was here that Brian became the Executive
Sous Chef and ran into Robbin Haas and Jeffery Nimer.
Brian's accumulated food knowledge and diversity of ingredient usage can
largely be attributed to Robbin and Jeffery. Miami produced a whole
new world of cuisine for Brian and awakened in him the desire to travel
and learn more of the types and trends of cuisine around the country.
In addition to growing in culinary leaps and bounds, Brian also learned
to become a businessman and translate his culinary talent into profit.
Baleen, Brian became the Executive Chef at the AAA Four Diamond
Award-winning Dining Room at Osprey Point at Kiawah Island Resort, South
Carolina. It was here that Brian was given the chance to truly
express himself through his food and took the restaurant to new levels of
cuisine while continuing to maintain Four Diamond status. Coming
full-circle, Brian then returned to New Jersey 's Grand Summit Hotel as
Chef de Cuisine for the Hunt Club Grill. From there, he moved to the
Glen Gardner Inn, and then on to Ocino Sala Italiana, where he earned a
three and one-half stars review by The Star Ledger.
As Executive Chef
of Fox and Hound Tavern at The Lebanon Hotel, Brian will surely contribute
exciting flavorful flair and style to the restaurant's Eclectic
Lebanon, NJ 08833
69 Main Street