Chef Bryan Rubey is the Executive Chef for Havana 59 in Richmond, VA!
Chef Bryan Rubey began his culinary career at a small Northern Italian bistro called Via Emila on the Gulf of Mobile, Alabama. He studied the culinary arts under chef/owner Chatman Ellis, to whom he credits with inspiring his passion for food and developing the skills and work ethic to survive in commercial kitchens. Chef Bryan worked at Via Emila for 8 years and eventually served as Chef de Cuisine during his time there. While in Alabama, Chef also had the opportunity to work at another highly regarded European themed restaurant, which featured French dishes. In addition to mastering his skills in French cuisine, Chef Bryan also began dabbling in the Caribbean and Southern palates.
After his time in Alabama, Chef Bryan jumped at the opportunity to return to his hometown and West Coast roots in Anaheim, California. He then accepted a job as a Saucier in the Modern American restaurant called Rivers in Salt Lake City, Utah. It was there he worked for Executive Chef Daniel Shootman, a CIA trained chef who was a competing member of the ACF Culinary Team USA.
The next phase of Chef’s career brought him to Snowbird Ski and Summer Resort in Snowbird, Utah, where he served as chef at the resort’s flagship restaurant, The Aerie. He was responsible for overseeing daily operations including private dining, a sushi bar and room service. It was at Snowbird that he was fortunate enough to be mentored by Chef Frank Mendoza. Chef Mendoza is a CCA trained chef who worked previously under Chef Roland Passot – one of the most highly rated French Chefs in the United States. Chef Bryan was excited to further expand his knowledge on French cuisine.
After his time on the West Coast, Chef Bryan headed to Richmond, VA where he continues to serve as Executive Chef at Havana 59. Chef Bryan, his wife, Kaylan, and two cats have learned to love Richmond and call it home. Chef has spent the last 4 years learning the nuances of Cuban cuisine and is committed to serving the most fresh, natural, and local ingredients possible. All menu items are prepared in-house and from scratch. Chef Bryan is dedicated to honoring the tradition and techniques of the storied Cuban culture. A trip to Cuba is planned to further his culinary education and learn techniques directly from the local community!