Brothers Public Kitchen fulfills a dream years in the making. The Bagneschi Brothers, Jason and Blair, grew up immersed in authentic, Italian home cooking and were blessed to start their culinary education in the kitchen of their Italian grandparents. They learned from the best and want to bring the spirit of their Italian ancestors to you. With their combined education, experience, love for food, and Bay area pride, they are honored to offer the community Old World family recipes and modern American fare using Northern California’s bounty of local and fresh ingredients.
Jason Bagneschi – Owner, Brother
Jason attended culinary school at Diablo Valley College’s Hotel and Restaurant Management Program and has worked and managed in some of San Francisco’s most prestigious restaurants and bars including Quince, Wayfare Tavern, The Perennial, and Comstock Saloon.
Jason is a graduate of De La Salle High School and received a Bachelor of Fine Arts degree in Theatre from the University of Utah’s Actor Training Program. Jason has been married since 2006, and a father of a daughter and a son.
Blair Bagneschi – Owner, Brother
Blair has opened five restaurants in his career and has bartended and managed sports bars, restaurants, and night clubs in Arizona. Locally Blair has worked at Walnut Creek Yacht Club, Va De Vi, Bar Cava, and Barrel Aged Cocktail Bar.
Blair, also a De La Salle High School alum, is a graduate of Northern Arizona University’s W.A. Franke School of Business in Hotel and Restaurant Management.
Andrew Farr – Executive Chef, Brother From Another Mother
Andrew was born in Japan into a military family. He spent his childhood moving around Europe, and the United States before settling in California. Andrew was very lucky to experience many cuisines, arts, and music of different regions that inspire his dishes today.
Andrew’s obsession with cooking began while preparing simple childhood favorites for his roommates who saw his talents and encouraged him to pursue a career in the culinary arts. His hard work and dedication helped him quickly climb the ranks within the restaurant industry.
This is Andrew’s debut as Executive Chef, and we think you will be pleased to say you knew him when.