Bret was born and raised in Ohio. In high school, he fell in love with every aspect of a professional kitchen while working at “The Golf Club”, the 37th best golf course in the world. After deciding to attend culinary school at Kendall College, Bret moved to Chicago in 2009 to pursue a life of culinary and hospitality. After graduation. Bret went on to work at Viand Bar & Kitchen, located in the downtown Marriott Courtyard. Here, Bret worked as a Sous Chef under his globally acclaimed mentor, Chef Steve Chiappetti. In 2013, Bret left Viand to open J.Rocco Italian Table & Bar in River North with Steve as his Chef de Cuisine. A year later, Steve brought Bret to Oak Park to head the kitchen at Marion Street Cheese Market.
In 2016, Bret moved on to La Grange to open fourteensixteen as the Executive Chef. Fourteensixteen has been described as nothing short of evolutionary. Chef Bret likes to think that the past three years have been a constant progression of concept, culinary technique, and service. By letting the seasons dictate the menu, Bret has given himself a simple mission of finding the absolute best ingredients, and bringing them to the dining table with focused execution.