Brian Lockwood is a Boulder native who built a lengthy resume by working in Michelin-star kitchens like The French Laundry in California and Eleven Madison Park in New York City.
For chef Brian Lockwood, working in a Michelin-star kitchen is a song and dance that requires skill, experience and, eventually, simple “muscle memory.”– lets viewers see the not-always-pretty insides of a former Italian sandwich shop in Chicago struggling to transform into a fine-dining restaurant.
It was his connection with restaurateur Will Guidara, the former co-owner of Eleven Madison Park, that got him a four-month job as a consultant in Chicago on the set of “The Bear”; Lockwood worked for Guidara for nine years there and at NoMad.
One day, the script called for an overcooked piece of steak, and Allen White decided it looked a little too charred for his liking, so “Jeremy sent a piece of meat back,” Lockwood said. “He literally got into the role of chef. It was so fun for me to see these guys all get into character because you think there’s somewhat of a switch, but they all carried themselves like chefs.”
“There aren’t many directors you can actually sit down and have a conversation with to say, ‘Hey, in a real restaurant this would be done differently or a little more efficiently this way,’” Lockwood said. “Everybody was able to impart their feedback from their own experiences.”Denver’s TV-centric SeriesFest survives amid industry crunch
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