Brian Olenjack - Executive Chef
Brian Olenjack began his culinary career as a student at the New England Culinary Institute. As a chef, Brian has worked throughout the country gaining experience in many different fields of the culinary industry. He is trained in the French style of cooking and utilizes local Texas ingredients.
A skillful culinary innovator, Brian was executive chef for the noted downtown Fort Worth restaurant Reata. Brian further honed his culinary skills at Chicago's Sullivan's Steakhouse, Boston's Legal Seafood and Dallas' Patrizio. His culinary path eventually led him back to Fort Worth as executive chef of The Chisholm Club Restaurant. Brian's talent and creativity at The Chisholm Club earned him the 2004 Best Chef award from Fort Worth Weekly. Brian also lent his skills to Metro Grill in Dallas and Main Street Blues Bar in Grapevine as a consulting chef. Brian's vision of owning a restaurant has now come to fruition with the opening of Olenjack's Grille in Arlington.
With more than 15 years of culinary experience and expertise, Brian's creativity can be seen in each dish at Olenjack's Grille. The food is American in style, but Olenjack adds his own unique Texas twist using local and regional ingredients.
Brian is on the board for the Texas Hill Country Wine & Food Festival as well as a participant in the event. He was one of six chefs invited to cook for the Texas Culinary Masters Dinner at the 2007 Festival along with David Bull, Kent Rathbun, Mark Chapman, Robert Del Grande and Bruce Auden. Brian is also on the advisory council for the new Le Cordon Bleu Cooking School in Dallas. Brian was invited to cook at the prestigious James Beard House in 2005 and is also a member of the James Beard Foundation.
Brian lives in Willow Park with his wife, Heather, and their three sons, Aiden, Gavin and Lydon.
