Executive Chef, Partner
Brian Jenzer – who will continue to be Executive Chef of Rosewater Kitchen & Bar said, “I’m thankful for this incredible opportunity for me as a chef, and partner in Las Ramblas – to create a restaurant from the ground-up – from conception and permitting to menu and service design and finally to opening and operating it day-to-day. Giorgios brings the inspiration, and empowers us to bring our own talents to the table.”
Jenzer, who graduated the Culinary Institute of America in 2007 and hails from Huntington Beach, California, has first-hand experience in kitchens across the globe. He first became enamored with cooking on his uncle’s farm in Colombia, where he learned the art of butchering and roasting his first pig. Among his most notable chef experiences, Jenzer learned about food integrity and hospitality from world renowned Chef David Chang while working at the groundbreaking Momofuku Noodle Bar in New York City. He broadened his knowledge of ingredients and cuisine styles while working for globally acclaimed Chef Akmal Anuar at Iggy’s in Singapore – one of the “World’s 50 Best Restaurants.” Jenzer’s career also boasts stints at Quality Italian in New York City and Social Costa Mesa in California, before landing in Raleigh as Executive Chef of Trophy Tap & Table. After two years as Executive Chef, GHG tapped Jenzer for the opening team of Rosewater, and in March 2020 promoted him to Executive Chef of their popular garden restaurant in North Hills.