Chef Brian Bowman is a Philadelphia native who discovered his love for the culinary arts at just fourteen while working at the Red Lion Diner. He pursued formal training at Wyncote Academy and Eastern Montgomery County Technical School for the Culinary Arts, later earning associate degrees in both Culinary Arts and Hotel Restaurant Management from Johnson & Wales University in Providence, RI. During his studies, he interned under Chef Mark Grandmaisson at the Omni Biltmore Hotel, where he worked as a nighttime line supervisor.After graduation, Brian became an Executive Chef with Eurest Dining Services and Compass Group, gaining extensive experience in large-scale dining operations. In 2010, he partnered with Terence Barge to launch B&T’s Catering in Southampton, PA, a company known for its creative menus and personalized approach to events.Today, Chef Bowman combines his professional expertise with a passion for teaching. Through cooking classes at Southampton Day Camp, he inspires both kids and adults to build confidence in the kitchen, explore new flavors, and enjoy the joy of creating meals together.
