Brian Redzikowski, Chef
Redzikowski attended The Culinary Institute of America for a two-year program in Culinary Arts.
Before graduating from college with high honors, he was recognized as "Outstanding Student" from Wine
Spectator and was awarded with a full Scholarship. During his schooling, he completed an externship at
New York City's acclaimed Le Cirque 2000. After graduation, Brian moved to Aspen Colorado and
worked as Chef de Cuisine of Nobu Matsuhisa Aspen.
After three years at Nobu, Brian moved to Las Vegas to except a Sous Chef position at Joel Robuchon at
the Mansion. At the time of his employment, Restaurant Joel Robuchon was awarded the prestigious
Three Star Michelin rating as well as numerous awards for one of the best restaurants in the world. To
round out Chef Redzikowski's resume, he accepted the opportunity of opening the Yellowtail restaurant
from ground zero in the Bellagio Hotel and Casino. From there he moved to Los Angeles California as
Executive Chef of a 107 room hotel with three meal periods and a staff of over 60 employees.
Chef Redzikowski was the was the former Executive Chef of Flavor Restaurant in Del Mar and is
currently the Executive Chef at Kettner Exchange. Chef Brian leads menu development for all nine of
SDCM's creative concepts and is responsible for sustaining and elevating culinary offerings for all
current and future projects.
During Chef Brian's career, he has had the opportunity of competing in Iron Chef America as well as
being awarded rising chef in the Los Angeles California area. Brian was also invited to cook at the James
Beard house in New York City, was the winner of Cochon Los Angeles in 2018 and 2019 and was the
Grand Cochon winner in 2019. Additionally, in 2019 Chef Brian's own Kettner Exchange was selected to
be included in the Michelin Guide's prestigious Bib Gourmand list, an honor which was maintained
through 2024.
