Executive chef Brian Cripps began his career on the west coast, but has southern roots, growing up in Kingsland, Georgia and Jacksonville, Florida. He moved to San Francisco, California in 2009 where he furthered his culinary career at some of San Francisco’s most prestigious restaurants: Spruce, Atelier Crenn, Laiola and the Fifth Floor. He was then fortunate enough to classically train with mentor, television personality and Master French chef, Ludo Lefevbre at Petit Trois and Trois Mec in Los Angeles. Cripps was part of the culinary team which helped Trois Mec achieve being named Best Restaurant in Los Angeles in 2016, by LA Weekly.
Cripps’s culinary style is drawn from sourcing and producing seasonal, local ingredients, for creating the freshest daily specials. His vision for PACCI includes expanding daily housemade ingredients from pastas to charcuterie and eventually milling their own grains for homemade breads, pizza crusts and more. He will seek to increase the restaurant’s partnerships with local gardens, such as the West Broad Street YMCA and local farms, where PACCI can grow and harvest its own seasonal fruit and vegetables. Cripps is excited to work with the team at PACCI, helping them fine tune their culinary skills and provide mentoring opportunities to the chefs and kitchen staff, as he received in his formative years.
Cripps is an avid cyclist and swimmer, and when not in PACCI’s kitchen one can find him in his own kitchen, cooking off the clock, for friends and family. He is excited to be back in Georgia, especially on the coast, and is enjoying discovering Savannah’s beauty and unique southern charm throughout the city and historic district, by foot and bicycle.