The smile will get you first, and then the laugh. But when you taste his cooking, you’ll know that you have been charmed by Brian Price. As executive chef at Eritage Resort, Brian is dedicated to providing an exceptional experience in the dining room from the warm welcome to the first and last memorable bite.
Brian was born and raised in Indianapolis, IN into a family that loved to cook. “I have been cooking since the age of four when my mother taught me how to scramble eggs and I became the egg maker of the family.” Brian says his grandmother was his greatest influence and gave him his passion for cooking. After attending college, he began his restaurant career in New York and worked for Zoe and Swift’s. His big opportunity came while working at the Coffee Shoppe. The owners offered to pay his way through culinary school if he agreed to work there for a full year following completion of the course. Their support helped him begin his journey as a chef. Brian graduated second in his class from the New York Restaurant School, a division of The New School.
Brian says, “I love all aspects of cooking. It is always changing which allows me to change and grow as well.” In 2007, Brian moved to the central coast of California to serve as executive chef at Café Roma and F.McLintocks. He moved to Walla Walla in 2015 and was executive chef at the Ox and Cart before joining the team at Eritage. He is relishing the opportunity to lead the team and says, “As crazy as it sounds I am happiest when I am at the grill on a busy night, putting out beautiful, tasty food.”
When Brian isn’t behind the grill or chatting with guests at the chef’s counter, he stays fit at the gym and enjoys photography, interior design, exploring museums and wine tasting with his partner, David. He says his favorite things to cook at home are “big pot” dishes like chicken and dumplings and venison chili. When dining out, sushi is his favorite.
Brian says that his role at Eritage “is very rewarding for me. I feel very blessed to be able to do what I love on a daily basis.” We feel blessed to have him leading our culinary team and invite you to pull up a chair at the chef’s counter and experience his delicious cooking and warm hospitality.