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Brian Lockwood
Chef-Partner | Midōsuji & Gingie (Boka Restaurant Group)
Experience
2024 - 2024
Chef Consultant
The Bear (Season 3)
2021 - 2024
Chef Consultant
Boulder, CO
2016 - 2020
Culinary Council
Bocuse d'Or
2016 - 2017
Culinary Advisor
Bocuse d'Or
2012 - 2012
Stagiare
El Celler de can Roca, Le Esceleta, Il Laboratorio, La Subida, Schloss LerbachSpain, Germany, Italy
2007 - 2008
Executive Chef
LaudisioBoulder, CO
2006 - 2007
Sous Chef
MythSan Francisco, CA
2006 - 2006
Culinary Instructor
Big City ChefsSan Francisco, CA
2005 - 2006
Butcher
The Fish MarketMaui, HI
2005 - 2006
Assistant Butcher
Ritz-Carlton, KapaluaMaui, HI
2003 - 2004
Chef de Cuisine
L’atelierBoulder, CO
2002 - 2003
Senior Sous Chef
Il FornaioBroomfield, CO
2001 - 2002
Chef de Cuisine
LaudisioBoulder, CO
2001 - 2001
Culinary Instructor
Cooking School of the RockiesBoulder, CO
2000 - 2001
Sous Chef
LaudisioBoulder, CO
1998 - 2000
Apprentice
LaudisioBoulder, CO
1997 - 1998
Line Cook
European CafeBoulder, CO
1994 - 1997
Breakfast Cook/Dishwasher
Lick Skillet BakeryBoulder, CO
Education
1998 - 2001
Apprentice Program
American Culinary FederationDenver, CO
Advice from Brian Lockwood
Quotes about career path, skills, and teamwork from an industry leader.
Stay humble, hone your basic skills, and know that respect is earned everyday in the kitchen.
It doesn’t matter what you did yesterday. Look and listen, talk less.
Some pieces of advice that have stuck with me, are the following:
"Do the right thing when nobody is watching" (Thomas Keller) and
"Treat it like it is yours, and one day it will be" (James Kent)
Skills and attitudes I look for when hiring are (1) curiosity:
people who want to learn and develop; (2) discipline: individuals who are self motivated and hardworking; and (3) moldability: those who are open to new ways of learning.
I think it is important to stay calm under pressure, have stamina (it’s a marathon, not a sprint), always be curious, and most importantly, have passion for the craft.
Plus, you truly must have a deep love of food.
I find most of my inspiration through nature.
For self-care, I love to fly fish; it is so healing and I am truly present when fly fishing.
Also, I enjoy exercising and going for a run. Spending time with family too; my family is so important to me and they bring me so much happiness.
For podcasts, I listen to How I Built This with Guy Raz.
I love hearing entrepreneur’s stories about their successes and challenges faced. Some of my favorite readings include The New York Times’ food section, Art Culinaire, and a variety of cookbooks.
Working at Thomas Keller’s French Laundry taught me how to truly cook, while Daniel Humm taught me to be creative and a confident leader.
The great James Kent taught me how to lead, trust others, and provide people with opportunities before they are ready, and allow them to grow into the role.
I've known this was the industry for me ever since I was 18.
I sacrificed money for learning to get where I am today.
I worked hard, did my best to do right by the proper people, and always kept my word.
Diversity is important.
I love learning from others, and find people’s cultures/traditions fascinating. Restaurants are based on people, and everyone has a different story to tell.
I love learning, creating, and nourishing individuals.
I continue to educate myself through reading and staying up-to-date in the culinary world, along with learning from my peers, my wife, and my colleagues.
I couldn't do my job without my sharp knives and Joyce Chen Kitchen Scissors.
The most crucial skills in my field are the ability to remain calm when under pressure, consistently uphold expectations, and maintain approachability.
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