Certified Executive Chef,
Chef Brian Polcyn is the owner of the Forest Grill in Birmingham, Michigan and Cinco Lagos, located in Milford. Chef Polcyn worked as Sous Chef at the Golden Mushroom and as Chef de Cuisine at The Lark, and is the winner of three gold medals from the American Culinary Federation.
He was a major character in Michael Ruhlman’s, “The Soul of a Chef: The Journey Toward Perfection” and co-authored, with Ruhlman, “Charcuterie: The Craft of Salting, Smoking and Curing.” The book was nominated for a James Beard Foundation Book Award in 2006. That same year, the Foundation made Polcyn one of five nominees for Best Chef in the Midwest.
Chef Polcyn has been featured in national publications and contributes his time and talent to charitable organizations, including the Taste of the NFL, a fundraiser for hunger relief charities, held before each Super Bowl.
He has been a Schoolcraft instructor since 1997 and teaches courses in charcuterie.