Brian Limoges is an American chef and executive chef of Enclos (restaurant) in Sonoma, California [1] , where he earned two Michelin stars and a Michelin Green Star. [2] His recipes and works has been featured in Eater SF [3] , the Michelin Guide [4] , Forbes and the Press Democrat . [5]
Limoges was born and raised in Claremont, New Hampshire, where he developed an interest for local ingredients, and the flavors of coastal New England. [6] He is a graduate of the New England Culinary Institute in Montpelier, Vermont. [7]
Limoges began his culinary career after graduation, developing foundational skills in classical cooking. He subsequently worked in Massachusetts at restaurants including Oleana in Cambridge and Coppa in Boston. [6]
In 2013, Limoges moved to San Francisco, when he joined the kitchen of Atelier Crenn as a sous chef. He then joined Quince, fine dining restaurant in San Francisco, as executive sous chef during the restaurant’s post-renovation period. [8]
In 2018, Limoges became chef de cuisine at Birdsong, another San Francisco restaurant. During his tenure, Birdsong earned a Michelin star within its first year of operation. [9]
Limoges moved to the United Kingdom to help launch Henrock Restaurant in northern England alongside chef Simon Rogan, serving as head chef. [10]
Upon returning to California, Limoges started working as corporate chef for the Saison Restaurant Group. [11] [12] In 2024, Limoges became executive chef of Enclos, a fine dining restaurant in downtown Sonoma, California. [13] [14] He earned two Michelin stars [15] and a Michelin Green Star within about six months of opening. [16] [7]