After graduating college and set on his way to becoming a prominent figure in business administration, celebrity chef Brian Recor had a change of heart. Ever since he was a small child he had been intrigued by his mother’s passion for cooking, as he watched her fingers move like a ballet to make stellar dishes that most could only dream of. He was destined to become a chef. He enrolled in the Institute of Culinary Education in New York City and graduated with honors in 2001. For a year he trained at the three star New York City restaurant Waters Edge where he perfected his technique and learned the ways of French American cuisine. Celebrity chef Brian Recor then moved back to his home state of Michigan to work at the critically acclaimed Rattlesnake Club. While there he worked with the award winning chef Jimmy Schmidt, where he learned to appreciate and work with fresh seasonal ingredients, such as squash, cherries, perch, and pheasant.

In September of 2002 celebrity chef Brian Recor moved to the beautiful Palm Springs, California to help out with the opening of the new restaurant, The Rattlesnake at Spotlight 29 Casino. He was the sous chef there before the restaurant relocated to the Classic Club in Palm Desert. After having proven himself time and time again, celebrity chef Brian Recor was made chef de cuisine. Working side by side with Chef Schmidt, chef Recor received the role of chef de cuisine at Morgan’s in the Desert, the award-winning restaurant located in the pristine La Quinta Resort and Club, which is known for its superior seasonal Contemporary Asian Cuisine. At the 30th anniversary of the Institute of Culinary Education celebrity chef Brian Recor was inaugurated into the Alumni Hall of Achievement. He has participated in Wolfgang Puck’s American Food and Wine Festival, and the Meals on Wheels in Los Angeles.

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