Restaurant Secrets Inc. (RSI) has announced the appointment of Brian Voelzing as director of operations at the consultancy. Leveraging his wealth of international restaurant experience as a chef trained at Le Cordon Bleu, Brian will now be responsible for overseeing all culinary operations at RSI, as well as conceptualising and creating new restaurants across the GCC region.
In his new leadership role, Brian’s responsibilities include concept development, feasibility studies, menu engineering, staff training, implementing marketing & sales strategies, auditing & reporting, procurement, design & build supervision, kitchen & production design, and client consulting & relations.
Commenting on his appointment, Brian says: “I’m thrilled to be joining RSI and look forward to working closely with the team and our clients to create world-class concepts and menus. Stepping into a role that allows me to be creative every day and bring restaurant visions to life is an extremely exciting step for me as I’m incredibly passionate about food and creating superbly-curated restaurant experiences.”
Gabrielle F. Mather, the founder and CEO of RSI says: “Brian is an asset to our team at RSI and we’re delighted to have him on board. For the past two years, Brian has worked with us as our group executive chef in an overarching role with RSI and our sister company, Lincoln Hospitality, so it was a natural progression that he grew into this full-time position of responsibility at RSI. With his recognised qualifications, global experience and passion for F&B, I’m confident in his ability to deliver second-to-none concepts and projects for our clients. I have no doubt that he is the right person for this role.”
Brian found his passion and flair for culinary and restaurants at a young age, hosting BBQs for family in his hometown of Ottawa, Canada. While kick-starting his career as a chef at Hy’s Steakhouse, Brian attended the prestigious Le Cordon Bleu to complete his culinary degree. Strengthening his skills in the kitchen, Brian spent time working in Toronto at acclaimed Scaramouche Restaurant before journeying to Sydney, Australia to further his experience. He then ventured to London, UK to work at sought-after eateries including the four AA Rosette restaurant, Chapter One as chef de partie, and sous chef at the Royal Albert Hall, where he cooked for members of the Royal family and guests of BBC proms.
Stepping into the role of head chef, Brian moved to the UAE to open and run The Hide Meatery, located within one of Dubai’s most luxurious hotels, Al Qasr Jumeirah. Wishing to further his management experience, Brian joined Majid Al Futtaim as executive sous chef to oversee the ThEATre by Rhodes VIP experience across the GCC region, before taking on the role of group executive chef for Lincoln Hospitality and RSI, where he was responsible for iconic Dubai-based outlets including Japanese restaurant TAIKUN, sophisticated French eatery La Serre Bistro & Boulangerie, world-class fine dining outlet The Loft at Dubai Opera, and casual eatery Distillery Gastropub. Brian is now full-time at RSI.