Stuart Brioza is the James Beard Award-winning chef and co-owner of State Bird Provisions and The Progress in San Francisco. He was a 2003 Food & Wine Best New Chef, garnering national recognition for his seasonal, globally inspired cuisine and unique dim sum style of service at his flagship restaurant State Bird Provisions.
Stuart Brioza began training in a professional kitchen while still in high school, learning how to butcher and confit chicken. After graduating from culinary school, he went on to work at Savarin and Park Avenue Cafe in Chicago. Brioza made his mark at the legendary Tapawingo in Michigan, where his cooking first won him Food & Wine’s Best New Chef accolade. He returned to California for a stint as chef at Rubicon before eventually opening State Bird Provisions, with his wife, pastry chef Nicole Krasinski in 2011. The restaurant quickly garnered praise for its unique service style and Brioza’s food, inspired by the diversity of local cuisines and cultures, winning him the James Beard Award for Best Chef: West in 2015.
Stuart Brioza is the chef/co-owner of The Progress and State Bird Provisions.
Awards & Press
- James Beard Award
- Michelin 1 Star