Kirstyn Brewer — a native Californian and a graduate of the California School of Culinary Arts in Pasadena — has tested her culinary skills on all levels in a professional kitchen. Brewer’s first foray into the restaurant industry was as a line cook for Whist Restaurant at the Viceroy Santa Monica. After two years at Whist, Brewer moved to The Bazaar by Jose Andreas at the Beverly Hills SLS Hotel as lead cook. Working with Andres and The Bazaar’s chef de cuisine Michael Voltaggio ignited her creativity and interest in small plate-style food.
In 2009, Brewer was hired by Consilient Restaurants for the sous chef position of Westside Tavern in Los Angeles. In 2011, Brewer transferred her sous chef status to Hibiscus in Dallas before moving to Victor Tangos to serve as sous under executive chef Greg Bussey. In January 2013, Brewer was named executive chef of Victor Tangos. With hopes of connecting with her diners via witty and satisfying dishes, Brewer plans to make subtle but impactful changes to the menu.
“Good food starts from great ingredients,” she says. “So we are sourcing more local products and adding a few more adventurous dishes to the rotating board.” The patron’s connection to her cuisine is at the forefront of her creations. “I want to deliver a visceral experience for our guests,” says Brewer. “When a dish hits a familiarity note, I feel like I have accomplished what I set out to do,” she says. “It’s the little smile one gets when a new dish strikes a chord with something from their past.”
[button link=”https://www.frugeseafood.com/category/fishin-tales/recipes/” newwindow=”yes”] Shrimp & Scallop Recipe[/button]
Executive Chef, Victor Tangos