Stuart Brioza is the Chef/Owner of State Bird Provisions and The Progress in San Francisco.
In 2000, Stuart and his wife Nicole were hired to be the Executive Chef and Pastry Chef at Tapawingo in Michigan where they developed their cooking style using seasonal local foods.
In 2004, they took over the kitchen at Rubicon in San Francisco. Quickly, they reestablished the restaurant as a top dining destination.
On December 31st, 2011, Stuart and Nicole opened State Bird Provisions, which has introduced a new way of thinking about dining and service.
Expanding on those ideas, in December of 2014 Stuart and Nicole opened The Progress.
One Michelin Star, 2014, 2015 & 2016 Michelin Guide (SBP)
JBA: Best Chef West 2015
JBA Nominee: Best New Restaurant (The Progress) 2015
JBA: Best New Restaurant 2013 (SBP)
F+W Magazine’s Best Chef All-Stars 2013
Bon Appetit Magazine’s Best New Restaurant of 2012 (SBP)