An all-around hardworking culinary artist, Chef Brian Doyle creates high quality, multi-sense dining experiences. His new venture, Sow Food (pronounced s-oh) is focused on providing prepared csa services and full catering services. Using ingredients from his own Urban farm in Cleveland.

Chef Doyle specializes in bold world cuisine that juxtaposes flavors and textures with his in home restaurant experiences. He focuses on healthful preparations, using organic products. His cooking style is described as “a Global Flavor Lexicon” by Cleveland Scene magazine. Doyle’s passion for cooking began at age 7. He received his culinary training at Penn State University.

Chef Doyle’s philosophy in the kitchen is to “cook from the heart with care and flair.”

Chef Doyle is a member of Slow Food and has always had a focus on using local food.