ChefBrian Mercury
Boston
About Brian Mercury
Hailing from Rochester, NY, Brian grew up surrounded by a big family that placed importance on getting together and sharing good food. As a kid, he developed a sweet tooth by helping his grandmother make cookies and desserts. A suggestion from his father lead Brian to pursue a culinary education, and he received his Associates in baking and pastry arts from the Culinary Institute of America, along with a Bachelors in food management from Rochester Institute of Technology. Brian arrived in Boston in 2004 and has worked in the kitchens of The Charles Hotel, Harvest Restaurant & Oak + Rowan. Recently he has joined the team at Will Gilson’s Puritan & Co. as Executive Pastry Chef.
Accolades
- 2013 People’s Choice Best New Pastry Chef, East RegionFood & Wine
- 2014 & 2018 Boston’s Best Pastry ChefBoston Magazine
Where I Go Out
At My Venues
Brussels sprouts and guanciale gratin
$$$, Modern, Full Bar, New American, Bar, Wellington Harrington
"Brussels sprouts and guanciale gratin is what you need in life. Just sayin"
Spicy clam bread
$$$, Modern, Full Bar, New American, Bar, Wellington Harrington
"Spicy clam bread on the upcoming @#comingsoon"
Carrots with carrot purée
$$$, Modern, Full Bar, New American, Bar, Wellington Harrington
"Hay-roasted carrots, carrot purée, ancho butter, hay-infused cultured cream, and toasted pepitas #fallback"
Foie gras
$$$, Modern, Full Bar, New American, Bar, Wellington Harrington
"Just cashed our SECOND order of potted foie gras at Puritan & Co. Time for thirds please!"
