Brian
Kolodziej '82
Vice President of Culinary Operations, Chili's Grill & Bar
As vice president of culinary operations for Chili's since 1997, Brian Kolodziej
is responsible for menu innovation and development, product management and
assessment, and culinary training. In addition, as a member of the ChiliHead
Leadership Team, he is involved in overall concept strategy and planning.
Brian joined Brinker International, the parent company for Chili's and other casual dining chains, in 1992 as corporate chef. He became corporate chef for Chili's in 1994, and the following year was named director of culinary operations. Prior to joining Brinker, Brian was chef de cuisine for Laurel's restaurant in Dallas and executive sous chef for the venerable Adolphus Hotel.
Nation's Restaurant News recognized Brian in 2003 as one of its Top 50 R&D Culinarians. In previous years, NRN has honored him with the MenuMasters award for Chili's Lettuce Wraps and as one of the Top 50 Tastemakers influencing American dining.
Brian resides in Plano, Texas, with his wife, Kristine, and their two children. When not spending time with his family, or in the kitchen exploring new tastes to add to the Chili's menu, he can be found working on improving his marathon time or pursuing other outdoor activities.
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