Brian Howard, Executive Chef
What is your favorite ingredient to work with? Why?
For me, as a chef, every ingredient is exciting. Whether it’s a piece of foie gras or an apple, every ingredient holds the same level of importance and should be treated with the same amount of respect. I personally like to use Japanese flavor profiles and French technique with modern twists.
What makes it exciting to come to work at Comme Ça?
I get to work with like-minded talent who want to push the envelope. There’s no stopping us and that’s exciting.
What’s the most inspiring part of your job?
The most inspiring part of my job is when guests tell me they’ve had the best meal of their life. It’s rewarding to know I’ve created a memorable experience for them. Also, I love to see my cooks become chefs.
What is one of your earliest food memories?
Growing up I ate a lot of Chef Boyrdee canned ravioli. When I was 7 years old I was plating them with what I felt was beautiful garnish—grated Parmesan and parsley. Then I’d take a picture of the dish. Cooking runs in my blood.
What’s the most important thing you would tell someone who wants to work at Comme Ça?
We do not take applications, we accept commitments!