Brian Busker was born and raised on Delaware’s eastern shore where he spent every summer flounder fishing, crabbing and clamming from his grandparent’s pontoon boat. In his teen years he became hooked on the adrenaline of trolling for game fish such as bluefish, tuna and marlin. Between the fishing with his dad’s parents and the cooking with his mom and her Italian side of the family, Chef Brian feels he was destined to spend his life around food.
Brian traveled and worked extensively from 1995-2003 throughout the United States and finally settled in Florida. While attending culinary school at the Le Cordon Bleu College of Culinary Arts-Orlando, he took on the role as sous chef at the Gaylord Palms Hotel. After having lived in Vail in his twenties he was ready to return and focus on his career. In 2009 then became the Banquet Chef/Executive Sous Chef for the Vail Cascade Hotel under the highly acclaimed Chef Adam Votaw.
In January of 2011 he heard Nobu was coming to town and began sending resumes, making phone calls and whatever it took to get on the opening team for Matsuhisa. Fortunately, his persistence paid off and he was hired in July of 2011 as a Sous Chef before being promoted to Executive Chef, eight months later. Working for Nobu allowed him a platform to showcase his ideas at multiple James Beard Celebrity Chef dinners, Bocuse D’or Foundation Dinners as well as multiple high-profile events around the United States which ultimately led him to Grouse Mountain Grill. “Since I’ve been working with Nobu, I’ve been able cook alongside him and with celebrity chefs: Jose Andrés, Daniel Boulud and Thomas Keller. This paired with the beautiful mountain life of Vail, Colorado is what I would say is the greatest reward for all of my hard work”.
“We are honored to be the platform for him to launch what is sure to be a stellar time in his career. The food program at Grouse Mountain Grill will showcase Brian’s talent as he makes his own mark. A step in the journey of his “destiny” that we feel has absolutely no limits- we are thrilled!”