Brian Enyart

Andrew High School 1995 alumnus Brian Enyart is a nationally acclaimed chef. Shortly after graduating from the Cooking and Hospitality Institute of Chicago, he made his national television debut as sous chef to well-known chef and restaurant owner Rick Bayless on the Food Channel's Iron Chef America; quite an honor for a young chef. As his talents and skills were appreciated, Chef Brian was invited to lead the chef team at Chef Bayless's other critically acclaimed restaurant, Topolobampo. It was during Chef Enyart’s tenure there that this widely-recognized eatery earned its first Michelin star, received several James Beard Awards, was recognized by Top Chef Masters, and Enyart had the honor of cooking for the president at the White House. Brian has made a mark in new Mexican and Baja-inspired restaurants as co-owner of Cruz Blanca and executive chef of Lena Brava. Hard-working, highly familiar with, and creative with the food styles of various parts of Mexico, Enyart is one of the finest culinary experts in Chicago and the US.