Chef Brian Bistrong

Executive Chef & Director of Culinary, Table & Banter Hospitality

Chef Brian Bistrong leads the culinary program at Table & Banter, bringing decades of experience shaped by work at some of the world’s most respected restaurants and food companies. His career includes training and leadership roles alongside acclaimed chefs such as Wolfgang Puck and David Bouley, as well as experience in premier kitchens in both the U.S. and Europe, such as Bottega and Bouley. Brian has also held senior culinary roles with Dean & DeLuca, where he helped guide menu development and culinary strategy across multiple markets.

Raised in rural New Jersey with access to fresh, locally sourced ingredients, Brian developed an early appreciation for quality produce and seasonal cooking. Inspired by New York City’s top dining destinations, he blends fine-dining technique with an emphasis on wellness, accessibility, and flavor. At Table & Banter, Brian leads a talented team of culinarians crafting diverse, restaurant-quality offerings designed to foster connection, convenience, and a strong sense of community.