Michelin-trained Eddie Brik is a well-known, private personal chef, entrepreneur, and owns an exclusive, high-end catering service that caters to A list clientele of Beverly Hills and Hollywood. Over the past 15 years, Brik has developed a unique cuisine through his extensive travels across the globe learning from some of the world’s best chefs. Based on these travels, his distinct style evolved using spices and exotic flavors from all corners of the world to influence his dishes. Central to Brik’s culinary philosophy is the constant transformation of classical dishes into something new and innovative.
Brik grew up in Los Angeles to a family of Ukrainian immigrants watching his great grandmother cook traditional Russian for a family of ten. As a kid, he jumped in to help her make dough and ground meat. At 13-years-old, his fascination with cooking shows sparked his first experiences with the craft. “The first moment I knew I wanted to become a chef was when I was watching the show “Great Chefs” on Discovery Channel,” says Brik. A few years later, he bought his first cook book – The Pasta Bible – and attempted to make his first dish, shrimp pasta with cream sauce. Back then, he fumbled the recipe and mixed up heavy cream and whipped cream. Nevertheless, his parents and their friends called it “the best pasta dish they’ve ever had.”
Brik’s early interest in the kitchen led to his journey toward professional culinary cooking. He started working the dinner shift at Wolfgang Puck’s Spago, an exclusive restaurant in Beverly Hills. In the late 90’s sushi became the new “thing” and a culinary revolution, with sushi restaurants opening faster than McDonalds. Jumping on the trend while working at Spago, Brik enrolled in the California Sushi Academy and through his relentless dedication and passion for the craft, Brik became the first top non-Asian sushi chef in the world.
While earning his degree in culinary arts at the Culinary Institute of America, Brik also relentlessly pursued and won a culinary externship in Reims, France at one of the oldest Michelin three-star restaurants, Chef Gerard Boyer’s Les Crayéres. Chef Brik took form at Les Crayéres. Brik got first-hand experience working with classical French and modern influence cuisines, influences he would end up bringing to some of the top restaurants in the world. After finishing the internship and graduating Culinary Institute of America, Brik left Spago to be a Sous Chef at the prestigious Chi Restaurant at the Hyatt Hotel in West Hollywood. After the Chi Restaurant, he moved to Las Vegas for a few months to work as a sous chef at Bradley Ogden at Caesars Palace. When he moved back to Los Angeles, he became a senior sous chef at Blowfish Sushi, then the head sushi chef at Wolfgang Puck Catering often working with Mr. Puck directly on the Governors Ball at the Oscars.
Chef Brik launched his first self-owned restaurant, Hadaka Sushi, in 2007. Located on the Sunset strip in Hollywood, Hadaka Sushi became a go-to for their unique rolls, and creative sushi platters. In fact, many of his family and families’ family started to frequent including several major Russian restaurant owners, who were so impressed by his style, eventually persuaded him to sell Hadaka Sushi move to Russia to bring his inspired blend of cooking to Moscow.
That lead to the opening of Kyoto Restaurant, which specialized in Japanese teppanyaki. Chef Brik brought his classically French-taught influence and blended it with Asian influence to create new innovative flavors. Brik redesigned the menu and structure of the restaurant to bring the cuisine from Japanese teppanyaki to Asian fusion. Simultaneously, he also acted a chef consultant to Sochi restaurant, Café of the Theater, helping it refine its cuisine.
Now back in the US with his successful new business, he is not only an entrepreneur, but also a father who brings his son into the kitchen whenever he can to share and impart his knowledge. Every summer, the father/son duo embark on a road trip to different destinations in pursuit of discovering the top restaurants in new cities. Often what comes of these trips is a fun successful partnership that is featured on Instagram with his son Royce being the “food critic,” sometimes evaluating Brik’s own dishes as well.
“My greatest critic is my son, Royce. Royce has a gourmet pallet and knows good food. It’s really fun and inspiring to see him so excited about food at such a young age!” Brik credits Royce for changing his life and inspiring him to be a better chef and role model. Since becoming a father, Brik wants more than ever to bring people together through food. Brik also likes rock music and likens the experience of performing on stage as cooking for other people. He says, “it stems from entertaining and making people happy and wanting to experience more of you.” Brik is a rock star in the body of a chef.
Chef Brik also owns his own line of Rubs (mixture of ground spices to be rubbed on raw food) to provide people at home the “Chef Brik experience.” His Rubs help people create perfect restaurant-quality seasoning at home for a reasonable price.
Read more about the Rubs here: www.chefbrik.com/gourmet-spices-blends
See his YouTube Videos here: www.youtube.com/chefbrik
Chef Brik currently resides in Los Angeles, but frequently travels to New York for food presentations and TV appearances.
For publicity appearances: