Brian Hennebury shares the position of Executive Chef at Tosca with Kevin Long. The two have been collaborating since 1997 when they first worked together at Tosca, and then again at Aquitaine. As a team, they are the creative force behind Tosca’s enduring, yet ever-changing, award-winning menu.
Brian grew up in Rhode Island and has worked in restaurants since age 15. He majored in philosophy at Providence College and the University of Utah, but once he started cooking he knew that he had found his calling. At Tosca, Brian embraces the old world techniques of cooking with fire and uses the wood-fired grill and custom made wood-fired oven to create dishes that are unique, refined and timeless. He has a deep knowledge of New England produce, and is a fanatic about freshness. He draws his inspiration from the seasons.
In addition to his responsibilities at Tosca, Brian developed the concept behind Caffé Tosca where he was Executive Chef. Caffé Tosca is the more casual, sister restaurant of Tosca. He credits its success to the authenticity of the regional Italian fare, especially the wood grilled pizza. Brian also collaborated in the creation of Davio’s Steakhouse in Foxboro.
Brian lives in Weymouth with his wife and three children.