Brian Cullinan
Ridgefield Academy welcomed Brian Cullinan, a new sous chef, to the kitchen.
Mr. Cullinan grew up in Fairfield and attended cooking school before working at a number of well-known restaurants.
After working at Barcelona in Fairfield and then at Michael’s on the Hill in Stowe, Vt., Mr. Cullinan was hired to work for Thomas Keller of Bouchon Bakery fame in Manhattan.
Mr. Cullinan came to Ridgefield in 2011 to work for Ridgefield Academy’s own chef Paul Desiano at his former restaurant, Cello. After a summer in Copenhagen’s Noma restaurant (voted Best Restaurant in the World for several years), Mr. Cullinan came back to the United States to cook at the Whelk and LeFarm restaurants in Westport.
Mr. Cullinan said he is happy to be back working with chef Desiano, who buys local foods whenever possible, cutting corn syrup from the school lunches, and making everything from scratch.