Brian Weselby is the corporate chef for Forbes Mill Steakhouse. His mission is to create extraordinary steak and seafood dishes using the best ingredients available, drawing upon his wealth of experience.

Previously he was the corporate chef for Tavistock Restaurants, LLC, overseeing the menus and chefs for six restaurant concepts, including: California Café, Napa Valley Grille, and Blackhawk Grille.

Born and raised on a farm in England, Chef Weselby grew vegetables on the family’s one-acre garden. He learned to cook from his aunt, making bread and meringues from early stages of life before graduating from Plymouth Catering College.

After working at several Michelin-starred restaurants in England and France, he settled in California, and has been the executive chef at the Lion and Compass in Sunnyvale, Biers Brasserie in San Jose, and Le Mouton Noir in Saratoga.

In 2002, he received the Menu Strategist Award from the Restaurant Business Association for his creativity in menu development.