Brian Flagg

Brian Flagg is an accomplished culinary professional with extensive experience in various chef positions across notable establishments. Currently serving as Regional Executive Chef at Restaurant Associates within the Museum of Fine Arts in Boston since February 2015, Brian previously held the role of Director of Culinary Operations and Corporate Executive Chef for Worcester Restaurant Group, overseeing culinary operations for a $20 million/year restaurant group. Prior experience includes Executive Chef at Millennium Bostonian Hotel and Corporate Executive Chef at Jasper White's Summer Shack. Brian's career also features positions as Executive Chef at Stonehenge at Marblehead, Lyceum Grill, and Harvest. Academic credentials include an Associate's degree in Occupational Studies from The Culinary Institute of America and a Bachelor's degree in Hotel & Restaurant Hospitality Management with Culinary Arts from the University of Massachusetts.