Public Service, New Orleans
A simplistic-yet-cultivated approach to cooking is the backbone of Brien’s culinary style. He believes in searching for the finest local ingredients to create the highest quality dishes and finds inspiration in seasonal foods. Brien’s extensive training and relationships with area farmers has infused a unique energy into Public Service, and his menu lets ingredients speak for themselves.
Brien began his culinary journey at 14 as a dishwasher. He honed his skills while working with Chef Stephen Sherman at Union Bar & Grill in Boston where he learned the true meaning of fine dining. He then challenged himself as the Chef de Cuisine of Scarlet Oak Tavern in Hingham, Massachusetts, where he collaborated with area farms. During that time, he developed a love for cooking with local, sustainable ingredients, before moving to New Orleans with his family.
Throughout his career, he has been drawn to the unique culture and flavors of the city. And, as Executive Chef of Salú, he gave new life to the restaurant by diversifying the menu from tapas to worldwide small plates. Under his direction, Brien had a team dedicated to the creation of exceptional flatbreads, a dish that Brien has brought to Public Service because of its approachability and ability to be a social and shareable dish.
Along with his partner General Manager Carlos Ramirez, Chef Brien has created Public Service to be a community gathering place where the residents, visitors and workers of the Central Business District can come to enjoy honest, delicious food. With a menu honoring the Gulf Coast’s hard-working fishermen and farmers, Chef Dustin Brien prepares contemporary cuisine in an open-display kitchen highlighted by a modern raw bar and open-flame rotisserie.