Chef Bryan is the Owner/CEO and the driving creative culinary force behind Farm a Go-Go.
He is a veteran restaurant/hospitality worker with 33 years’ experience having worked in a multitude of restaurant concepts, from the highest caliber fine dining Thomas Keller Bouchon in Las Vegas to late night bistros in Portland, Oregon.
The mind set of this project is to bring these years of experience to your palette. Combining combinations and flavor profiles presented in a “carnival” style and atmosphere, casual and fun.
Chef Bryan is also Certified sommelier, Artist and shitty golfer in general a pretty good guy to be around.