Brian Reyelt
Franklin Restaurant Group

As the executive chef for the Franklin Restaurant Group, Brian’s innovative talent and first-rate culinary education can be experienced nightly at some of Boston’s most iconic restaurants. From the 20-year-old South End neighborhood mainstay and industry darling, the Franklin Café, to the Fenway’s whiskey bar, Citizen Public House & Oyster Bar, to all Tasty Burger locations, Brian has put his signature stamp on everything from Citizen’s house-made charcuterie to the Big Tasty burger with special sauce.

Brian’s love for cooking began in his hometown of Westchester, New York where he helped his mother run the family’s local catering business. After moving to Rhode Island, Brian began his academic career at Johnson & Wales Culinary School. Excelling in his program, he graduated Magna Cum Laude, setting an early standard for the many accolades and awards that would later follow. Upon graduation, he became Sous Chef at the Hotel Manisses on Block Island. Three years later, he left the island life to pursue the cutting-edge haute cuisine at Aujourd’hui in Boston’s Four Seasons Hotel.

Late one night after a shift at the legendary Aujourd’hui, Brian ventured to the South End with some fellow chefs, and immediately found his culinary home at the Franklin. The tiny neighborhood jewel captured his attention and he quickly was crowned the new Head Chef. Brian’s innate talent advanced him through the ranks where he is now Partner and Executive Chef for the entire Franklin Restaurant Group, developing menus for Franklin Café, Citizen Public House & Oyster Bar, Tasty Burger, and new concepts for the Group’s expansion.

Brian’s innovative spirit and first-rate technical acumen complement the Group’s philosophy of fine food at fair prices. His food incorporates family traditions, past experiences and local ingredients, all the while upholding the consistent quality of the Franklin Restaurant Group’s modern cuisine. As in all his culinary pursuits, Brian has excelled by bringing local, national and international attention to the restaurants under his leadership.