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Brian McCardle is currently the Director of Culinary Operations at Blueridge Restaurant Group. Previously, Brian held the position of Vice President of Culinary Operations at Palm Restaurant Group for 27 years. With a degree in Culinary Arts/Chef Training from The Culinary Institute of America, Brian has extensive experience managing kitchen operations, menu creation, staff scheduling, and mentoring in the fine-dining industry. As an award-winning executive chef, Brian has overseen multiple locations, consistently delivering top-notch dining experiences. Starting as a line cook at Loretta's Restaurant and Tavern, Brian has worked their way up the culinary ladder with dedication and expertise.