2 years ago
37
Brian Coe
Barrel House Bistro and Tap Room at Esplanade at Turkey Creek
A native Northern Californian, Chef Brian was trained in the classic French style at a small culinary school in Santa Barbara. Formerly of The Selland Group, he has earned a reputation for quality, presentation and amazing food. As executive chef for the 55+ resort-lifestyle community Esplanade at Turkey Creek, Chef Brian takes pride in developing relationships with local farmers and shares a strong belief in using fresh, seasonal, local ingredients; a desire to allow those ingredients to speak for themselves; and a want to feed the soul.
What role do you play in member events at the Lodge at Esplanade at Turkey Creek?
Events are a big deal with our members, so on an event day, my team and I are responsible for executing all menu items within defined time frames, ensuring that all dishes are prepared to exact standards and replenished as needed. We meet and greet members during the event, getting instant feedback. In the case of a private member event, I work on menu design directly with the member.
How do you support the seasonal menu you create for the Barrel House Bistro and Tap Room?
Throughout my career, I’ve been fortunate to befriend many local partners in this industry. Partnering with this region’s farms, ranches and food artisans, I can create seasonal menus for our Esplanade members that they wouldn’t get from a typical active adult community restaurant, making the Barrel House Bistro a unique experience for them year-round.
What makes you proud to be a part of the Esplanade at Turkey Creek team?
I am most proud of my talented team. Each one brings excitement, creativity and a genuine desire to put forth a superior culinary experience for our members. I feel very privileged to have such an amazing group of chefs to collaborate with. The team and the experiences we create are a big reason why people choose to live at Esplanade at Turkey Creek.
1007 Lodge Wy. Lincoln. esplanadeatturkeycreek.com
English (US) ·