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Brian Weselby is the corporate executive 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.

bcaAfter 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.

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chefAdam

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Adam Bortolussi is the Executive Chef at Forbes Mill Steakhouse in Danville, CA. With 7 years of culinary experience, Chef Adam Bortolussi has gone from the casual confines of corporate catering and BBQ, to rapidly gaining notoriety throughout the Bay Area.

Bortolussi studied at the Professional Culinary Academy where he earned a Diploma of Essential Professional Culinary Skills in August 2008. While studying at PCA, Adam worked as a Sous Chef at restaurant James Randall in Los Gatos, assisting in all major aspects of kitchen management and food service. In September 2009, Adam joined Forbes Mill Steakhouse as Sous Chef, eventually progressing to Executive two years later.

Adam was featured in the 2012 Child Advocate Society Fundraiser: Star Chefs and the Wines they love. He was also a main contributor to the Save Mount Diablo fundraiser in 2012, and has been involved with various events for East Bay Gourmet Magazine.

Adam prides himself on his pursuit of new and exciting food trends. He is always experimenting and learning, and is still on a quest to find or create the ultimate dry rub recipe for ribs.