As corporate chef of Rosebud's eleven notable restaurants, Chicago native Brian Wright has been shaping the culinary experience at Rosebud for over ten years. A Washburne Culinary Institute graduate and winner of the Escoffier Award for Excellence, Wright first fell in love with cooking while watching his grandmother bake fresh cannolis and red velvet cake. As a teen he joined the kitchens of his mentor, Hotel Sofitel Chef Christian Garborit, where he worked to enhance both his palette and skills. During his early career, Chef Wright traveled the world, combining his love for travel with his passion for gastronomy. His fusion of signature flavors and local cuisines enhanced his gourmet creations, while his enthusiasm for cooking guided him. Today, he's constantly influenced by the places he visits, including such gastronomic hotspots as Miami, the Bahamas and Colorado.

Presently, Chef Wright oversees the culinary direction, staff of chefs, and procurement of ingredients at all the Rosebud locations, including The Rosebud located on Taylor Street, Rosebud on Rush, Rosebud Steakhouse, Carmine's, Rosebud Trattoria, Rosebud Prime, Rosebud Theater District, Rosebud Express, Rosebud of Naperville, Rosebud of Highland Park and Rosebud Old World Italian located in Schaumburg. Before moving up to the position of Corporate Chef, Wright served as executive chef for Carmine's, one of Rosebud Restaurants' most famed establishments.

When not in the Rosebud Restaurants' kitchens, Chef Wright can be found pursuing new cuisine trends and flavors. Whether teaching a culinary class in the Rosebud test kitchen, sourcing out new and noteworthy products, or simply sampling a few of his dishes, he's always honing his palette.