Brian Mercury at Oak + Rowan

Bio

Chef Brian, the executive pastry chef at Oak+Rowan, hails from Rochester, NY. Brian received his Associates in baking and pastry arts from the CIA, along with a Bachelors in food management from Rochester Institute of Technology. Arriving in Boston in 2004, he landed a job working for Peter Davis, Executive Chef of The Charles Hotel, where he worked under the guidance of Executive Pastry Chef Dan Angelopolus and closely with Rialto’s Executive Pastry Chef Susan Abbott.

Behind the Scenes