About Chef Eddie Brik
Chef Eddie Brik has spent more than 25 years leading fine-dining kitchens in Los Angeles, France, Italy and Russia — and building the operations behind them. His cooking joins classical French training with Asian technique and a current focus on coastal Mediterranean and Italian cuisine.
Expertise
Food and labor cost control, purchasing, recipe costing and P&L oversight. At WeVino he held food cost at 24–26%.
Three restaurants built from the ground up — kitchen layout, equipment selection and workflow designed for consistency.
Brigade structure, standard operating procedures and training programs that keep a kitchen performing every service.
Seasonal and tasting menus engineered for flavor, profitability and repeat visits, from concept through launch.
A classical French foundation, Asian precision and a modern coastal Mediterranean and Italian point of view.
Culinary Point of View
Trained at the Culinary Institute of America and under Chef Gérard Boyer at the three-Michelin-star Les Crayères in Reims.
Master Sushi Chef certification, his own omakase restaurant Hadaka Sushi, a Japanese concept launch in Moscow and the Japanese-Peruvian kitchen at Rosaline.
From Ago in West Hollywood to La Corte del Noce in Bergamo and WeVino in Westlake Village, his cooking today centers on seasonal Italian and coastal Mediterranean cuisine.
Education
The Culinary Institute of America
Associate's Degree, Culinary Arts
California Sushi Academy
Master Sushi Chef Certification
Languages
English and French (fluent) · Spanish (intermediate) · Italian (conversational)
Credentials
ServSafe Professional Food Manager · First Aid Certified