Born in Los Angeles into a family of Ukrainian immigrants, Eddie Brik has had first-hand experience with fine culinary art and international cuisine since he was a child. Brik’s passion for cooking was initially sparked by learning home cooking alongside his great grandmother, before he later transitioned to professional culinary cooking.
After earning a degree in Business Management from Santa Monica College, Brik decided to hone in on his culinary skill-set and began working at the exclusive Spago restaurant in Beverly Hills at its fish and pantry stations, while simultaneously attending the California Sushi Academy, and later earned his degree in culinary arts at the Culinary Institute of America.
During a culinary externship in France at the Gerard Boyer’s Michelin three-star restaurant, Les Crayéres, Eddie Brik got first-hand experience working with classical French and modern influence cuisines, which he later brought back to some of the top restaurants in the world, such as the Chi at the Hyatt Hotel, Bradley Ogden in Las Vegas, Blowfish Sushi, and Wolfgang Puck catering.
Eddie Brik worked as an Executive Chef at Tiger Lilly, before opening his very own restaurant: Hadaka Sushi on the Sunset Strip in Hollywood. Following the success of this urban hot-spot, Brik opened the “Kyoto Restaurant” in Moscow and the “Café of the Theater” in Sochi, where he continued to bring his love for good food and a flair for Asian cuisine together.
Currently, Eddie Brik works as a personal chef, a restaurant consultant and has his own exclusive, high-end catering service servicing top clientele of the Beverly Hills and Hollywood areas of Los Angeles. Brik’s personalized expertise in food is a culmination of his passion for cooking and more than 15 years of experience in various cuisines.