Behind every great restaurant lies a great chef. To bring our vision of excellence full circle, Anton’s recruited Brian Bromwell, one of the culinary world’s finest.
Brian’s KU education certainly earned him some brownie points, but it wasn’t his red and blue roots that won us over. His education, experience and skills spoke for themselves. So, want to know some more about the man behind the butcher’s knife?
We don’t mind bragging a little, so let’s begin with the books. After graduating from the University of Kansas with degrees in English and French, Brian headed East to get a taste of the Big Apple. With dreams of creating the most delectable culinary creations, Brian enrolled in The French Culinary Institute, graduating in 2003.
Upon graduation, Brian served as an apprentice at Per Se, a New York Times-certified Four Star restaurant. From here, he worked his way up from a Tournant at The Bar Room At The Modern to Junior Sous Chef at Maze by Gordon Ramsay. After holding his own in the big leagues, Brian served as Sous Chef at a number of noteworthy restaurants in the New York area including: Sunset Beach Restaurant, Country Restaurant and Cooper Square Hotel.
After seven years in the big city, Brian returned to the Midwest and served as Chef de Cuisine at Café Roux in Leawood, Kansas. Most recently, Brian worked as Sous Chef at The River Club, where he assisted in the development of menu items and daily specials. Having gleaned so much experience, we were certain that Brian would be the perfect match for our ambitious, multifaceted vision of creating a sustainable steakhouse.
Although Brian has only been with us for the past month, we’re certain his future at Anton’s is bright. Now, we’ve done enough bragging, so there’s only one thing left for you to do. Join us for lunch or dinner and catch Brian in action. Did we mention there’s an open kitchen? After all, we can’t think of anything better than watching a great chef at work!