Chef Brian Lord joined Collier’s Reserve Country Club, as Executive Chef, in November of 2011. Previously, he held the position of Executive Chef at Reynolds Plantation in Greensboro, GA and The Summit Club in Birmingham, AL. Brian has also held positions at numerous Platinum Clubs on the East Coast. He is a graduate of the Art Institute of Atlanta, with an Associate’s Degree in Culinary Arts. In 2015, Chef Brian was honored as Culinarian of the Year by the Naples chapter of Caxambas. Brian has had the honor of hosting all styles of events ranging from charity fundraisers to cooking for President George W. Bush. As an American Culinary Federation Certified Executive Chef with a Level 1 Certification from the Court of Master Sommeliers, Brian continually focuses on not only furthering his own education in both food and wine, but is also deeply committed to the training and advancement of the young culinarians on his team.
Brian's talents are complemented by Executive Sous Chef Jason Harp who is Certified by the American Culinary Federation; Chef de Partie Colby Miller, Certified Sous Chef, and Chef de Partie Jaime Pecora, Certified Sous Chef and Court of Master Sommeliers Level 1.
Chef Brian Lord