Brian Tolbert, Certified Executive Chef is a graduate of The Culinary Institute of America, Hyde Park, NY class of 1978, with an internship at the Waldorf Astoria; also, a graduate of Scottsdale Culinary in AZ. in 1989. His experience in the food industry over 35 years began in a small Italian restaurant where he learned to make mozzarella by hand to preparing a banquet for His Royal Highness Prince Philippe of Spain and 2,000 dignitaries.
Prior to opening The Dulce Plate in La Conner, WA in 2004, Chef Brian was Executive Chef of the Oklahoma City Hilton Hotel. While in Oklahoma City, Brian was a guest Chef at the Gutherie Voc Tech College.
During the eight years living in Dallas, TX Chef Tolbert was Executive Chef and Food and Beverage Director of the Historic Stoneleigh Hotel in the prestigious Turtle Creek area. He also operated his own Chef-2-U provisioning private jet owners including Tom Hicks, Mark Cuban and Ross Perot. Chef Brian was also Consulting Chef for the opening of ACM with a Seafood Asian-Fusion theme. Chef Tolbert also participated in Dining Out in Dallas
During the years 1991-1995 Chef Tolbert resided in Las Vegas, NV where he opened several new hotel casinos: The Santa Fe Hotel Casino owned by State Senator Sue Louden; and The Debbie Reynolds (Film Star) Hotel and Casino and Movie Museum as the Executive Chef.
From the Ritz Carlton in Boston Chef Brian went to Phoenix AZ 1988 to help open the Ritz Carlton there and by 1991 he rose to the position of Executive Sous Chef. He also spent three year cooking at Gallatoires in New Orleans, LA.
Chef Brian received his certification as an Executive Chef with the ACF in 1997. He is currently a part time Culinary Instructor at Skagit Valley Community College and assists in coaching the La Conner High School Wrestling Team in addition to operating The Dulce Plate. He was a guest Chef on Seattles KCTS Chef in March of 2005.