Born and raised in Vancouver, executive chef Chris Bisaro was introduced to the hospitality industry as early as eleven years old working in and around the kitchen of his father’s restaurant. Chris worked in various Vancouver kitchens before finally settling down in Yaletown as the Sous Chef under esteemed chefs James Olberg and Sean Riley at Glowbal Satay & Grill. Chris then came to Brix as the sous chef in 2006 where he distinguished himself to the point he was promoted to his first executive chef position in April 2010. With a strong Italian culinary background and influenced by his travels throughout South East Asia, his menu transcribes as contemporary West Coast with subtle French, Italian and Asian influences.

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