i. Biography
In Vinay, France, Alcôve is where Brian Paszko’s current cooking sits: an Executive Chef role built on farms, fish, grain, greens, and the discipline of composed plates. The work reads from fundamentals rather than flourish—texture, restraint, and the habit of bringing ingredients to the plate with clarity. That logic reaches back to Haverhill, Massachusetts, where a family farming background and early catering work gave him a practical grounding in technique, plating, and the visual order of a finished dish. Before the title, the discipline was already there.
The Climb
Johnson & Wales University gave Brian Paszko formal footing for a career that would move through the heat and hierarchy of professional kitchens. From there, he advanced into the role of Executive Chef at Alcôve in Vinay, France, a progression shaped by repetition, standards, and the ability to lead at the level where every plate has to hold together under scrutiny.
Today
Executive Chef at Alcôve in Vinay, France: that is Brian Paszko’s current position. Read against the Boston years, the title places him in a line that runs from Johnson & Wales University and a Haverhill farm-family origin through high-school catering and a sequence of kitchen posts from Sous Chef to Executive Sous Chef to Chef de Cuisine and then Executive Chef. The movement is steady rather than abrupt, with each step adding another layer to the same exacting sensibility. The most concrete cooking notes attached to Brian Paszko remain the Boston work: seafood-centric Mediterranean plates, regional sourcing, scallop crudo, and farro dressed with fritters, purée, salsa verde, and chard. Those details point to a cook attentive to contrast and balance, to raw fish set against grain, to acidity and dairy, to garden brightness and the deeper notes of roast. The result is composed rather than ornamental, measured without losing vitality.
Signature
Brian's signature dishes include Atlantic Sea Scallop Crudo, Steak Tartare, Farro Risotto, Whole Roasted Black Bass, and Beef and Beet Tartare. Together, they point to a palate that moves between sea and earth, delicacy and richness, and the precision of raw preparations alongside the slower confidence of roasting and risotto.
Recognition
In 2020, Paszko received a StarChefs Boston Rising Stars Award. The award lands in the same year as his Chef de Cuisine role at Alcove in Boston and the featured dishes that defined that period of his public work, marking a moment when his cooking was visible both in the dining room and in the wider conversation around Boston’s culinary life.
Profile updated July 2026
FAQ
Asked of Brian
What is Brian Paszko's current role?
As of 2026, Brian Paszko is Executive Chef.
Where did Brian Paszko train or study?
Brian Paszko trained at Johnson & Wales University.
What is Brian Paszko known for?
Regionally sourced, seafood-centric Mediterranean menu.
