DISH Gourmet’s progression from a distant dream to Pearl Street began when newly minted chef Brian pointed to Boulder on a map. Having just graduated from the Culinary Institute of America in Hyde Park, New York, Brian and a buddy were searching for an interesting place to land. Once in Boulder, Brian commenced work for Boulder’s, Flagstaff House. From there, he accepted an appointment within the Big Red F Restaurant Group. Here Brian spent 10 years creating food for the company’s sophisticated yet approachable eateries, like Jax Fish House, Zolo, Rhumba and Blue Plate. Through this experience, Brian saw clearly the Boulder market’s appreciation for thoughtful culinary experiences at a local, neighborhood level.
Today, the fundamental elements of Brian’s vision for DISH have come to be:
sandwiches and more featuring local, bright, fresh, inventive preparations; and catering menus that are well planned and enrich the event. The basis for all Brian does is fantastic ingredients, sourced from local farmers and artisans, with all meats roasted in house. Brian serves as chef, CEO and more often than he’d like, dishwasher. DISH’s “deli hours” make it a little easier for Brian to be a husband and dad.