Recalling his earliest memories of rich chocolates and local bakeries while living in Germany as a young child, Chef Brian Hyre has always had a passion for food. He gained exposure to many different cuisines at an early age, having had the fortunate opportunity to travel abroad throughout his childhood.

Starting as a dishwasher 17 during a very busy Mother’s Day Brunch for The Belgian Waffle Steakhouse in Virginia, Brian quickly moved up the ranks at various restaurants in Norfolk. From 1998 to 2002, he received hands on experience and training while working with Executive Chef Todd Jurich of Todd Jurich’s Bistro in downtown Norfolk. Though he never had any formal culinary training, it is from this life experience that Brian feels he received his education. “We ran seasonal menus, so I was exposed to many different ingredients and dishes. We had fresh morels, alba and perigord truffles, foie gras, live lobsters and the emphasis was on simple cooking techniques executed perfectly.”

By 2003 and for the next 5 years, Chef Hyre worked for a restaurant group called Little Bar and Bistro of Norfolk that owns 4 Tapas and Martini Bars in Hampton Roads. He was first hired as Executive Chef of Empire in downtown Norfolk. Within a year, he was asked to oversee Crackers Kitchen, the flagship Tapas Restaurant, as well. Two years later he opened their newest venture, Pacifica, in Virginia Beach.

After several years in Virginia, Chef Brian decided to head west and arrived in San Diego in September of 2008. He immediately began work at Dussini Mediterranean Bistro as Sous Chef under Chef Walter Manikowski. Chef Hyre credits his accomplishments to hard work and a lot of time spent over a stove. “I’ve been fortunate to work for and with many talented chefs, all who have taught me something.”

When he received word that the Cohn Restaurant Group’s new venture, 333 Pacific, a steak and seafood restaurant located on the ocean side of Oceanside was opening, he knew that was where he wanted to be, “The Cohn Restaurant Group’s reputation was one reason I was excited to work at 333 Pacific. The other reason was the restaurant itself. How many kitchens have views of electric sunsets?!”

Brian brings to the table a wealth of culinary knowledge, life experience, and a passion for the restaurant industry. When asked what he felt was the most important aspect of being a great Chef, Brian replied, “You have to be dedicated and you have to care. If you care about the food, you’ll take care of it. If you care about your guests, you’ll listen and learn their tastes. If you care about your staff, you’ll have a positive environment.” Cohn Restaurant Group is very excited to have Chef Brian Hyre as the new Executive Chef of 333 Pacific.