401-739-0550 Ext. 6 x6
Chef Brian Dinan, MBA, started out in the restaurant business washing dishes at age 14 in his home town of Geneva, New York. After 1 month he found himself helping the chef at every chance he had. Once he started cooking, he never wanted to stop.
He joined the Finger Lakes Tech Career Center where he graduated in 2010, moving to Providence Rhode Island to continue his education at Johnson & Wales University where he received an Associate Degree in Culinary Arts in 2013, a Bachelorís degree of Science in Hospitality and Management (2014) and Masterís Degree in Business Administration in 2015.
His tenacity and love for food inspired him to travel from coast to coast to work at prestigious restaurants including Cut 432 in Delray, Florida, and Sea Pines Resort on Hilton Head Island, South Carolina. Most recently, he was the Executive Chef of Los Andes Restaurant in Providence, RI, a position he has held since May 2017.
His intuition and versatility with a variety of foods, integrated with his ability to create a multitude of culturally diverse meals, made him an attraction to the clientele of Los Andes Restaurant. Reservations were quickly filled by guests to try his new additions to the menu as well as the existing Peruvian & Bolivian traditional dishes.
Lately, in addition to working as a private chef, Chef Dinan has become a consulting chef for the TNT Nutrition Grant through the Rhode Island Department of Education. The result is his expertise to empower child care centers to embrace cultural diversity when creating meals for the children.
Chef Dinan has also traveled to Bolivia, where he provided culinary training in the Science Club for the Catholic University.