Chef Anthony Mnich

Brian Mnich


Brian Mnich is a professional chef working in the Nashville area. Raised in Northern New Jersey, Brian attended Johnson and Wales University in Providence, RI. He received his Associate of Science Degree in Culinary Arts in 1989 and his Bachelor’s Degree in Food Service Management in 1991. During his studies, he served the university as a Teaching Assistant and Fellow. He enjoyed the experience because it allowed exposure to all aspects of the industry and classroom experience while working with some of the country’s best chefs and professionals. From 1987-1991 he fortified his passion for the industry and his love for cooking and serving people.

After graduation, Brian traveled to Dallas to work for Wyndham Garden Hotels as their Assistant Food Production Manager (sous chef). He was mentored by Frank Dameron, the corporate chef for the company. In six months, he was promoted to Food Service Manager (Executive Chef) in Nashville, where he met the love of his life, Jennie Allocco. He accepted a new promotion and moved to Indianapolis, Ind. to lead business promotions and events, helping drive sales and increase profitability.

Returning to Nashville to marry his sweetheart, they raised three sons and live in Hendersonville. He has worked in many positions with many properties — from Executive Chef to Restaurant Manager to General Manager. Each experience helped fine-tune his skills and reveal his true passions: Teaching and Catering. He opened a catering service called A Chef’s Secrets, which also specialized in cooking lessons for small groups and individuals.

He joined the Art Institute of Tennessee, Nashville, in 2009. He taught pastry and culinary skills to hundreds of wide-eyed aspiring chefs. There he has had an impact on the futures of students from all walks of life. He was named top scorer on quarterly student surveys six times and received honorable mention more times that can be remembered. He moved to Nashville State in 2017 and joined the Nossi College of Art team in 2020.

As a chef instructor, he enjoys being an integral part of shaping the foodservice industry in our city and beyond. His belief in the fundamentals of service drives his passion. Through teaching, he helps propel students into successful and rewarding careers and lives. He has shown no signs of slowing down and is excited about the future of our industry.

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