Director of Operation
Asst. General Manager
Anthony has been with Brim since its grand opening day. While finishing his Management degree he worked here and helped out any way possible. He didn’t accept the management position until May of 2018. He is very passionate when it comes to his job and Brim. Having been here since day one he has seen all of Brims ups and downs. This allowed him to see opportunities where Brim could grow. When Anthony isn’t working there is a good chance you will find him at the gym working out or exploring the city of Willoughby or Cleveland.
Brandon Veres is a native Clevelander. His inspiration and passion for cooking started at a very young age while watching his grandmother. After graduating from the Culinary Institute of America in Hyde Park, N.Y. the worlds premier culinary school. Chef Veres became the Sous Chef at Moxie & Red the Steakhouse. In 2014, chef Veres was invited to act as a Commis Chef with U.S.A. Chef of the Year, Scott Ryan to compete in the World Association of Chefs Societies Global competition. The team trained extensively for 9 months for the WACS Global international Competition where they placed 2nd in the world against 7 other countries. To date this is the highest ranking for the U.S.
In the past few years he has committed his time as Executive Chef to launching the Marable Room Steakhouse and Raw Bar and the Il Venetian in downtown Cleveland. Two of Cleveland’s premier restaurant openings.
“Our goal to offer guests something they can’t make at home using the best seasonal ingredients and taking their palate on an adventure. Food always gives and never takes. You really have to love what you do and that can be seen and tasted every time” Chef Veres
Chef De Cuisine
Moved to Cleveland at the age of 6 years old. He began cooking professionally at the age of 18. He fell deeply in love with the culinary world and began culinary school shortly after. He attended the Art Institute of Pittsburgh before returning home to work at Moxie, The Restaurant and Red, The Steakhouse. He spent time as the Executive Chef at Red before joining us here at Brim Kitchen + Brewery. Chef Rowan is a huge fan of basketball. When he isn’t working or traveling with his fiancé you can find him watching sports, watching culinary shows, or reading his latest cookbook.
Chef Kevin began his journey with us in June of 2018. His dedication to his craft is something we strive to imitate every day at Brim. Kevin graduated from ICASI Culinary School and followed with stints at Luna Bakery, On The Rise and The Country Club. When Kevin isn’t working on creating all of our delicious desserts, he loves to spend his time with his three sons.
Chef Anna or as we like to call her the “mother” of our kitchen. Her hard work and passion push everyone around her. She wishes she was an octopus so she could have eight arms in the kitchen. When she isn’t taking care of her work children, she is at home having dance parties with her actual off spring. She dreams of eating sushi in Japan one day.
Jason completed his BS in Chemical Engineering at The Ohio State University in 2010. He was fortunate enough to have been accepted into Dr. Charles Bamforth’s brewing lab within the Food Science Department at the University of California, Davis. He graduated with his MS in Food Science in 2014 after completing research on beer flavor stability, teaching brewing science courses, and an internship in St. Louis, MO at Schlafly. He also completed the requirements for the Diploma in Brewing from the Institute of Brewing and Distilling in London, UK.