Chef Steven Brand began his life in the culinary world as a busboy at The Boston Yacht Club, an experience that led him to quickly realize that he wanted to spend his life in kitchens. His career that followed was studded by working and studying in some of the finest restaurants in the world. While earning his A.S. in Culinary Arts and B.S. in Business at Johnson & Wales University in Providence, Steven worked for Empire Restaurant under chefs Loren Falsone and Eric Moshier, who were named two of the Top 10 Best New Chefs by Food & Wine in 2000. After graduation from Johnson & Wales, Steven worked at XO Cafe under Rachel Klein in Providence, who encouraged him to move to New York City where he worked as Sous Chef at Jean Georges in Columbus Circle. After New York, Steve went on to become Executive Chef at the famous Upstairs in the Square in Cambridge. He honed his skills and perfected his craft as Executive Chef for nearly seven years before joining the Barcelona Group where he learned the nuance and majesty of Catalonia cuisine. We are now honored to have him as the Executive Chef at Citizen Public House and Oyster Bar, where his depth of knowledge and profound understanding of how to make food delicious has raised the bar. Whether pairing his cuisine with one of the top whiskey lists in the country, or cooking whole roasted pig dinners, Steven has made Citizen one of Boston’s finest experiences.