Brian Hinshaw

A native of Columbus, Ohio, Brian joined the Army after high school before eventually attending the Culinary Arts Program at Columbus State Community College (CSCC). Chef Harmut Hanke, ranked the 13th Master Chef in the country, chose Brian for the American Culinary Federation's required three-year Chef Apprenticeship Program. Under Chef Handke's tutelage, Brian entered his first Culinary Art Salon competition in Pittsburgh won the Gold Medal. He again took Gold Medal and Best of Show at his first Culinary Arts Salon as a professional chef and has earned many awards since.²

After earning his Associates in Hospitality Management from CSCC in 1986, Brian spent five years in Los Angeles working in inspiring restaurants and polishing his skills. He also dined out as often as possible to gain exposure to the talents of renowned chefs and to experience a variety of culinary ideas. Brian's next endeavors took place in another culinary hotbed, Chicago. Finding the windy city was too cold for his tastes, Brian returned to Columbus.²

In 1999 Brian joined Cameron Mitchell Restaurants to assist in the opening of the "Ocean Club". He helped to open "M" in 2001 and "Molly Woo's" later the same year before returning to "M" as the executive chef.²

He married Kristen Hartzell.³ Kristen, daughter of Glenn Hartzell & Rita Kay MacFarlan.³

Sources

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