Chef Brian Wallace

Knowledgable, energetic and classically trained, Chef Brian Wallace uses traditional techniques to create his own modern dishes.

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A Morgantown West Virginia native, Brian Wallace began his culinary career at Madeleine's Restaurant. It was here, under Chef Tommy Thompson that Brian developed a taste for culinary excellence. Through Chef Thompson, Brian came to the realization that he can find happiness in cooking for a living. After graduating from Morgantown High school, Wallace began his culinary education at Fairmont State University under Chef Brian Floyd and Chef Jay Mahoney. Taking advantage of a rare opportunity, Brian continued his education at The Greenbrier resorts culinary apprenticeship program under executive Chef Peter Timmins, C.M.C. Considered one of the most prestigious and competitive programs in the nation, The Greenbrier taught Brian to balance tradition and innovation.

Brian honed his skills between a range of services at The Greenbrier. Whether he was cooking the line for a thousand guests or working in the butcher shop, his skills earned him the distinguished position of Saucier in Chef Timmins kitchen at The Gasparilla Inn and Club located in Boca Grande, Florida.

Soon after moving back to Morgantown in August, 2010, the opportunity to return to Madeleine's Restaurant presented itself as a way to make his mark on the local dining scene. When he is not maintaining a busy kitchen, Brian enjoys spending time with his family, especially his 4 year old daughter Lydia.

This is Brian Wallace's first Executive Chef position. Though he maintains a professional kitchen, the Chef finds no reason for formalities, "Feel free to poke your head in the kitchen and say hello and meet the crew!"

Chef Brian Wallace