Discussing: Breaking Frames [ Tuesday: 4.15pm ]
Brandon Baltzley (@BrandonBaltzley), is Co-Chef at Ribelle in the Boston area. Brandon?s whirlwind career has included several Michelin-starred restaurants in Chicago and New York, The United States’ first certified organic restaurant, Restaurant Nora in DC. After a three-year tour of North America, with his pop up collective, CRUX, Baltzley returned to the East Coast to join forces with Tim Maslow at Ribelle in Brookline, Massachusetts. Refined, focused cooking that allows native ingredients to shine has always been at the heart of Baltzley?s cooking. He is involved in several groups that aim to advance new best practices in culinary sustainability, namely The Livestock Conservancy, Cook It Raw®, and Terroir. Baltzley?whose other creative outlets include writing and music?lives on a goat farm in rural Massachusetts. His memoir, Nine Lives: A Chef’s Journey from Chaos to Control, was published by Gotham in 2013.