Brian Reimer

He was born into it.

Northern California. Long mornings in the fields. Salt in the air. Hands that knew soil, nets, and the quiet rhythm of animals. His father’s side worked the land. His mother’s people lived by the sea—fishermen, dairymen, farmers. Nothing wasted. Everything mattered.

That kind of upbringing doesn’t leave you. It follows you.

So he went out into the world. Kitchens in motion. Heat, pressure, precision. He worked alongside Cal Stamenov, Thomas Keller, Michel Rostang, Jean-Paul Vigato, Michael Schlow, and Daniel Boulud—men who built their lives on discipline and detail.

At Boulud, he rose quickly. One of the youngest to hold the position. One of the few Americans trusted at that level. Then farther still—Beijing, Singapore—opening kitchens in cities that never slow down. Learning how food travels. How it adapts. How it endures.

But the truth is, you don’t outrun where you’re from.

At Farmshop, as Vice President, he returned to something quieter. Farmers he could call by name. Seasons you could feel in your bones. Ingredients that told you exactly what to do, if you listened.

And now—Del Mar. The Pacific again. The same light. The same pull.

This is where it comes together.