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Brian Fiasconaro

Executive Chef

As Executive Chef at Husk Savannah, Brian Fiasconaro works closely with the team to extend gracious hospitality and delicious food to guests daily. Originally from Commack on Long Island, NY, Fiasconaro was first exposed to the world of food at a young age through working in his father’s bagel shops. Here, he learned about the importance of diversity amongst culinary teams and the true dedication it takes to operate a kitchen.

As a graduate from the Culinary School at New York Institute of Technology in 2010, Fiasconaro began his first kitchen job as a Line Cook at Mirabelle Restaurant in Stony Brook, NY, where he learned under award-winning chef Guy Reuge and established many of the base techniques he uses today. In 2010, Fiasconaro and his wife, Nicole, moved east to the North Fork of Long Island. While working at Jedediah Hawkins Inn, he was introduced to “farm-to-table” dining and discovered a passion for building relationships with local purveyors. After a few years, Fiasconaro transitioned to becoming a Line Cook and later Chef de Cuisine at The Vanderbilt, a restaurant in Brooklyn, NY by Michelin Star Chef Saul Bolton.

Desiring a change of scenery, Fiasconaro moved to Savannah in 2015, and began working as a Sous Chef at The Grey, assisting with opening The Grey Market as the Chef de Cuisine where he created most of the operating procedures and recipes still used today.

Four years later, Fiasconaro has returned to his roots of working closely with local agriculturists at Husk Savannah. At Husk, Fiasconaro appreciates engaging, teaching, and learning from his staff daily, and the opportunity to use the best ingredients in the South to create unique, vibrant dishes.

When Fiasconaro is not in the kitchen, you can find him enjoying live music, exploring nature with his dog Sage, sharing meals with close friends, and watching the Mets win.

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