Chef Brian Poe is a seasoned and skilled chef who has continually pushed himself and his food to the max for the past three decades. Originally from Georgia, Poe began his cooking career in Auburn, AL and then to the 1996 Olympic Games in Atlanta. From there, he made his move out west to Arizona and began to hone his skills at the Oyster Grill, The American Grill & then the Pinon Grill, located in the Millennium Scottsdale Resort. Then he returned east and received three- and four-star reviews from DiNora, Zagat, and local newspapers and magazines for his tantalizing menu at Siro’s in Saratoga Springs, New York.

In 2003, Poe moved to Boston, where he presided as the Executive Chef and Director of Food and Beverage for the renowned Seasons Restaurant at the Millennium Bostonian Hotel. It was there that Poe proved that he had what it took to be a premier Boston chef, as his predecessors at Seasons included local icons Jasper White and Lydia Shire.

Anyone who knows Poe knows he loves to travel. Over the years he has passed through thirty-eight states and 24 countries. He has hit every wine region in both North and South America, France, Italy & Spain, and he explores the food scene everywhere he goes, from farms and production lines to family barbecues.

In February 2009, Chef Poe partnered with The Rattlesnake to create Poe’s Kitchen at The Rattlesnake. The menu intertwined Mexican cuisine with flavors from the Southwest and South America.

In June of 2012, Chef Poe opened the Tip Tap Room on Beacon Hill at 138 Cambridge Street. Here is where he calls home and where he has complete and total freedom to experiment with “Fun Dining” – high end cuisine prepared affordably and in a fun casual environment. With 36 draft lines, over one hundred bottled beers and a wall of whiskeys- Poe pairs the traditional New England steak tip with fine seasonal ingredients and specializes in preparing any and all kinds of tips, including exotic meats like kangaroo, yak, elk, ostrich and antelope.

In 2018, Chef Poe partnered with the beloved Parish Cafe & Bar on Boylston St in Boston. This “sandwich shop” features some of Boston’s greatest chefs’ creations of high end eclectic sandwiches and an extensive bar program with outdoor dining.

In 2020, Chef Poe created the Crane River Cheese Club, which is now a high end boutique grocery, butchery and catering storefront in Beacon Hill.

Poe also owns Chef Poe Ink, a Hospitality Management Company, as well as LePoe LePoe Farms micro green company.

During this episode, we chat about:

• What inspired Chef Poe to become a chef in the first place
• How the dozens of states and countries he’s traveled to has influenced what he makes
• When he realized it was time to open his own restaurant and then retail store
• The difference between a restaurant in a hotel and a freestanding restaurant
• What it’s like working with a partner in his businesses
• What made him want to settle in Boston
• How he juggles all of his ventures
• His advice for anyone looking to get into the restaurant business

And more. Tune into this episode as we dive into all things on the Boston food scene.

Access the full transcript here.

Watch the episode on YouTube here.

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