Brian Dunsmoor

Coming Up

Brian Dunsmoor began as daytime sous chef at Joe's Restaurant in Abbot Kinney Boulevard, Venice, where service would have sharpened timing, consistency, and restraint. He then moved into chef / co-founder roles at Wolf in Sheep's Clothing in Venice and The Hart + The Hunter in Palihotel, Los Angeles (from 2013), adding scope while staying in the same local circuit. Those positions mark a clear sequence: each title expanding the work without changing its base. He went on to serve as founding chef at Hatchet Hall in Culver City (2015–2021), a long run that set up the later shift into ownership. Today he is chef and owner of Dunsmoor (since 2022), where the restaurant carries his name in full.

Where They Are Now

The current work is the 2022-present chef-owner role at the Glassell Park restaurant. In Brian Dunsmoor’s case, ownership is part of the craft: it ties menu, room, and reputation to the same person, and makes the daily standard visible.

Signature

Brian's signature dishes include Edna’s Sour Milk Cornbread, Aunt Emmy’s Pork and Green Chili Stew, and Beef Ribeye. The names point to a cooking style that leans on recognizable forms and direct presentation rather than ornament. Edna’s Sour Milk Cornbread reads as plainspoken comfort. Aunt Emmy’s Pork and Green Chili Stew suggests depth and shareability. Beef Ribeye lands with the confidence of a straightforward cut handled without extra explanation.

In Their Words “That was rough. We ate the whole menu.”