2020 Chefs

San Francisco

Featured: Saturday Grand Tasting & Auction

Stuart Brioza and Nicole Krasinski are the Chef/Owners of State Bird Provisions in San Francisco.

Stuart attended of the Culinary Institute of America in Hyde Park New York, where he graduated with top honors. He then began his cooking career in the 1990’s working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. Nicole’s pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey.

In the spring of 2000, Stuart and Nicole were hired to be the Executive Chef and Pastry Chef at the legendary Tapawingo in Ellsworth, Michigan, a hamlet of a town with a population of 400.  It was there that they developed their own unique style of cooking using seasonal and local foods.

In 2003, Stuart was named one of Food & Wine Magazine’s ‘10 Best New Chefs’ of America for his technique and commitment to using the best local ingredients.

In 2004, Stuart and Nicole were recruited by Restaurateur Drew Nieporent and Master Sommelier Larry Stone to take over the kitchen at the famed San Francisco restaurant Rubicon.  In less than a year, their cooking reestablished the decade-old restaurant as one of the top dining destinations in San Francisco, garnering numerous local and international accolades.

On December 31st, 2011, after a few years of travel, exploration, and starting a family, Stuart and Nicole opened the award-wining State Bird Provisions, which has introduced a new way of thinking about dinner and service. Aside from earning legions more fans, they have received the following recognition and accolades: Food + Wine Magazine’s Best Chef All-Stars 2013; James Beard Award: Best New Restaurant 2013; Tasting Table Best Pastry Chefs of 2013; San Francisco Magazine’s Best Chefs 2013; Bon Appetit Magazine’s Best New Restaurant of 2012; 7×7 Magazine: Eat + Drink Awards; Zagat: The 10 Hottest Restaurants in the World; San Francisco Chronicle: Top 100 Restaurants; San Francisco Business Journal Forty Under 40, Class of 2013; One Michelin Star, 2014 Michelin Guide.