Sous Chef, Brian Munn graduated from Le Cordon Bleu of San Fransisco. With a love of cooking, business and beer, he has worked his way through Northern California in small boutique restaurants with weekly menu's based around seasonality. Brian has since been creating micro brews in which he's cultivated a cult like following, with a grassroots movement for distribution. After a 3 year break from Organicopia, Brian is back in the kitchen, creating food made with love. His style is very much the classic Santa Cruz " Farm to Table." offering seasonality, personality and the freshest ingredients.