Brian Thomas Massie
Brian Thomas Massie began his culinary path at the Culinary Institute of America, and during the weekends, worked for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico.
After graduating from CIA, he apprenticed in Italy for Guiltier Marchesia at his Bella Vista Vineyards, and later for Annie Floydee at Enoteca Pincourri in Florence. Upon his return to New York, Massie was hired as a line cook at the famed Aureole. He went on to become Head Sous Chef at Aureole, and later the Executive Chef for Charlie Palmer Steak at Four Seasons Hotel at Mandalay Bay. Today Chef Massie is Corporate Executive Chef for The Light Group in Las Vegas.