As principal Owner/Chef, Bryan Rubey brings fifteen years of culinary experience to Flora. He is proficient in Italian, French, and Modern American cuisine and cooking techniques. Bryan began his career in Mobile, AL working as Sous Chef at Justine’s, a fine dining French restaurant, under Executive Chef Matt Shipp. After Justine’s, he continued his career at Via Emilia, a fine dining Northern Italian and regional establishment. Bryan was Executive Chef there for eight years before transitioning to Salt Lake City.
In Salt Lake, he began at Rivers Restaurant as chef at the Private Reserve, an exclusive “a la minute” club inside of Rivers focused on upscale, exotic modern American cuisine. After Rivers, he transitioned to The Arie Restaurant, Snowbird Ski and Summer Resort’s flagship restaurant, as Chef de Cuisine under Chef Frank Mendoza. Chef Mendoza was Sous Chef to Chef Roland Passat at La Folie in San Fransisco, CA. Bryan was fortunate to study French and modern American cuisines under Chef Mendoza. In addition, he managed a staff of over thirty-five people at The Arie, which provided food to Snowbird’s fine dining restaurant, sushi bar, and lodge room service. After four years there, Bryan accepted a position as Executive Chef at Heritage Gardens, an upscale on and off premise catering company in Sandy, UT.