A native of Brooklyn NY, newly arrived Noah Tucker is Brick’s first executive chef. Before arriving in San Francisco, Tucker gained experience in New York City restaurants such as Town, Oceana, and Aqua-Grill. Previously, he cooked for four years in the Navy and graduated from the Culinary Institute of America in Hyde Park, New York.
Tucker’s approach to food is one of constant improvement. With no prejudice towards ingredients or cuisine, Tucker starts with the highest quality food, applies time-tested techniques, and delicately experiments to perfect taste. In sum, Tucker feels cooking is not a contest or competition but a personal love that should be shared.