The former Senior Operations Head Chef at Living Ventures will create new concepts for Graffiti Spirits Group’s 8-venue strong collection of restaurants and bars, which includes Santa Maluco, Salt Dog Slims and Santa Chupitos, as well as consolidating and refreshing existing ideas and strategies.
One of his key projects will be curating a new menu for Bold Street Coffee – the speciality independent coffee shop, which Graffiti Spirits Group partnered with earlier this year. Brian will also be heavily involved with the Duke Street Market project – a brand-new 500 capacity venue in Liverpool which will house a 60-cover restaurant, 6 kitchens, artisanal produce and specialised drinks.
Co-Founder of Graffiti Spirits Group, Matt Farrell, comments: “We’re really excited to have Brian on board, who has a great deal of talent and experience to bring to the table. This represents a big step in the direction we are taking with Graffiti Spirits Group and we’re looking forward to everything we have lined up for 2019.”
With over two decades of experience in the hospitality sector, Brian his risen through the ranks from Commis Chef to Sous Chef at The Derby Lodge in Roby to Head Chef at The Bell Tower in Kirby, followed by a stint at a gastro pub in Rainhill. He then went to work for Bar and Restaurant Operator, Living Ventures, as a Senior Operations Head Chef, which saw him looking after 34 kitchens across 7 brands for the past 16 years.
Brian comments: “Seeing the passion and vision that founders John Ennis and Matt Farrell have for their venues had me hooked. Being part of this industry continues to be immensely rewarding and special and I look forward to what the future holds with Graffiti Spirits Group.”
For more information about Graffiti Spirits Group, visit: https://www.graffitispiritsgroup.com