Raised in Pittsburgh, Brian Pekarcik graduated with a degree in Psychology and a minor in Business Management from John Carroll University in 1997. He then moved to California working from the bottom up at various fine‐dining establishments gaining hands‐on experience and learning all that he could in the culinary world.
While in California, Brian worked at Mille Fleurs under Martin Woesle, a European Master Chef and James Beard award recipient. It was there that Brian learned the value of seasonal cooking and the importance of quality and freshness.
After two years at Mille Fleurs as Chef de Partie, Brian moved to work as an opening Sous Chef at another San Diego establishment, Bertrand at Mister A’s. In 2001, Brian received the honor of working with legendary chef Gary Danko at his namesake restaurant in San Francisco, California. Brian was part of the opening team that received numerous awards such as James Beard Best New Restaurant, James Beard Best Chef, and the coveted Mobil Five‐Star rating.
Brian moved back to San Diego to take over as Executive Chef of Arterra Restaurant in 2004. Arterra is a celebrity chef joint venture with James Beard Award winning Chef Bradley Ogden and Marriott International. Brian was proud to carry on in the tradition of Ogden, sourcing the highest quality purveyors and using the absolute freshest ingredients. Pekarcik upheld the “farm to table” reputation for bringing American cuisine to the forefront of the culinary world.
In late 2007, Brian moved back to Pittsburgh, Pennsylvania to take over as Executive Chef of the Pittsburgh Marriott City Center. He had full creative menu control, as well as complete accountability for all food and labor costs within this 400 room, 10 million dollar a year food and beverage operation. Brian’s food has received rave reviews in Whirl Magazine’s Best Dishes, The Tribune Review and the Pittsburgh Business Times.
Brian teamed with Rick Stern in 2009 to form S+P Restaurant Group. The group offers some of Pittsburgh’s top dining destinations including Spoon, BRGR, G&G Noodle Bar and Willow.
He has been honored with Pittsburgh Magazine’s Chef of the Year in 2012 and 2014, as well as the publication’s Rising Star Chef in 2011.