Brett began his culinary career at 17 as a prep cook in Colorado. After working in kitchens throughout Western Colorado and Aspen, he arrived in San Francisco for culinary school and spent two years at Rubicon with chef Stuart Brioza (now chef and owner of State Bird Provisions), working up to sous chef. From there, he found his first opportunity to work with chef Daniel Patterson as sous chef at Coi.
After three years at Coi, Brett became chef de cuisine at Saison and helped develop their live fire cooking program. In 2011, Brett moved to a yet unknown Outerlands and undertook the new challenge of adapting his fine-dining techniques to a casual setting. By incorporating a deep appreciation for authentic products with classic and modern cooking techniques and fresh perspective, Brett transformed an out-of-the-way cafe into a dining destination.