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Joined :9/12/2010 | Video Recipes: 5 | Follow Chef
Miller Place, NY United States

For Brian Burner, proprietor and head chef of Brian Scott’s American Restaurant in Miller Place, to recall his most vivid food memory, it is quick and simple-- making a caesar salad from scratch as a kid. And this common salad was only the beginning of a very uncommon journey toward the ownership of a successful restaurant. Brian, born in New Rochelle, NY in 1968, had a rich gastronomic upbringing, with his mother as his strongest influence into the world of cooking. As the first person who knew how to really cook in his life, she lit the fire which is still vehemently burning today. Brian started his culinary education at the Culinary Institute of America in Hyde Park, New York where he earned an associates degree in 1992. Upon graduating, he worked in a number of restaurants, mainly the Rainbow Room in New York City, Mirabelle in St. James, Starbog in Westhampton and Mill River Inn located in Oyster Bay. Each of these experiences was crucial steps in his climb to success. After almost 20 years, he has finally made it to the top and is very pleased with his two greatest accomplishments, his son and the restaurant. Does he ever doubt his career? Of course he does, every day, but he has to keep going, his son keeps him going. With a strong sense of family, he gives the Brian Scott’s motto “Where dining out is like coming home” a new meaning with the restaurant being the meeting place for impromptu family reunions. On any given night, you’re sure to find a member of the Burner family eating or having a drink at the bar. How does he put together his menu? “Fresh and simple” is the personal credo that Brian likes to live by when it comes to cooking and eating. Some of his favorite meals range from Hunan Duck to a peanut butter sandwich on rye bread. As far as cooking goes, he could make fresh local fish all day, preferably with the skin on, even though most people would rather do without. Brian loves his job, but he’d be most happy on a beach in Mallorca where he could forget about the business aspect of owning a restaurant and focus on his real passion, cooking. Charlie Trotter said, “A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.” Knowing how to put things together is what Brian does and he does it well.