Chef Brian Dunsmoor

Chef Brian Dunsmoor of Dunsmoor Restaurant Los Angeles, California

Brian Dunsmoor | Chef/Owner, Dunsmoor
Brian was born in Ohio, raised in a tiny town outside Atlanta, and
spent his summers between two camps of his extended family: cattle
ranchers in Colorado on the one hand, and fishing enthusiasts in the
Florida panhandle on the other. He went to culinary school in
Charleston, worked for Hugh Acheson for a spell, and left to finish
ripening under the balmy California sun, where stints at Michael
Cimarusti’s Providence and Joe’s in Venice set him up for his first
forays into running kitchens.Folks started noticing Brian’s food back
in 2012, at the popular pop-up he ran in Venice called Wolf in Sheep’s
Clothing. The food was rustic, vaguely though not dogmatically
Southern, and emphatically hand-crafted. From there, the pair went on
to open The Hart & The Hunter at the Palihotel in West Hollywood,
which garnered buzz for its unfussy, ingredient-focused takes on
heritage American cooking. Brian went on to helm the hearth at Hatchet
Hall in Culver City, where he stayed for the following six years,
expanding and deepening his repertoire to the delight of diners and
critics alike. Brian left Hatchet Hall in the height of the pandemic
with his sights set on building a restaurant he could truly call his
own. Dunsmoor is just that.