Brian Olsen was raised in Blue Grass, IA, a small town just outside the west side of Davenport. He attended school in the Davenport school system. Receiving his education through John F. Kennedy Catholic School and Assumption High School. Brian began cooking at the young age of 9, and soon fell in love with the art. After a while, shows like Great Chefs, Yan Can Cook, and Graham Kerr soon replaced his childhood cartoons. At the age of 15 he obtained his first line cooking job at a small “Ma and Pa” establishment. Little did he know that this was just the beginning of a lifelong career.

The age of 18 came around quickly and a week later he found himself in the Twin Cities of Minnesota pursuing a culinary degree at Le Cordon Bleu. Graduating a year later he joined with a large catering company working in the Twin Cities and nationwide. Soon after, an opportunity arose and a move to Brainerd, Minnesota was in order. Brian helped to open a successful restaurant, deli, and catering establishment in the downtown area, and would later move on to run a kitchen on Lake Alexander. With a desire to enroll himself back into the world of fine dining he moved back to the Quad City area.

Here he found a variety of job opportunities, but wasn't finding what he really desired. Then a chance to work at the Red Crow Grille presented itself, and he took the opening as prep cook. Advancing quickly he found himself as Sous chef a few months later. A year later after starting with the fine dining establishment he was offered the Executive chef position, and found the opportunity he had been waiting for.

“I love to cook and everything that encompasses it. Food brings us all together to a table to share not only food , but our lives. A good meal isn't just filling, but satisfying to the heart and soul.”