We are thrilled to have Chef Brian Diumenti in the kitchen.
Chef Brian’s story begins in southern California, when there were citrus orchards, strawberry fields and small farms dotting the land. In a family with Greek and Italian roots, he grew up with a love for fresh and handmade food. His grandmother treated her kitchen as a serious laboratory where technique and attention to detail mattered. Brian says “everyone in my family has contributed to my passion for food. Fresh ingredients, lots of people in the kitchen, and even more (people) eating—that’s my idea of a good time. ”
Not coincidentally, Chef Brian started working in restaurants from a young age. He quickly moved up the ranks and the coast to Napa, California, for his first executive chef job. There, in the epicenter of farm-to-table cooking, he connected his love of quality food to working with local farmers and ranchers. Since then, he has worked at the highest levels throughout the West and even spent time in North Dakota, opening the Bistro in Bismarck—a restaurant that has been a beacon of good food for 20 years.
Happy to be back in the Midwest, Brian is excited to be heading the HoDo kitchen and is doubling down on keeping the HoDo local, fresh and mission-driven.
“Local really tells you about a place and the Hotel Donaldson is about this place and this community. We want to honor the mission and continue our work in creating memorable experiences for guests and the team.” – Chef Brian