Tre Rivali's Brian Cripps.
Tre Rivali

Brian Cripps began his culinary experience at chain restaurants. 

Tre Revali Names Brian Cripps Executive Chef

Located at The Journeyman, a Kimpton Hotel in the historic Third Ward, Tre Rivali, announced the appointment of Brian Cripps as their new executive chef. Since its opening in 2016, Tre Rivali has offered a Mediterranean-inspired cuisine which Cripps will continue to honor and enhance. Using fresh, seasonal and locally sourced ingredients will be the key differentiators to creating simple, but delectable dishes for locals and visitors to enjoy. As the new executive chef, Cripps will be responsible for modifying menus to reflect those desired seasonal changes, supervise kitchen staff and ensure quality food items for Tre Trivali and The Outsider, the rooftop bar located on the eighth floor at The Journeyman. 

“Brian is exceptionally talented. He has worked in some of the best restaurants in the country and brings that wealth of experience to his work to the property,” says John Cassanos, director of food and beverage of The Journeyman. “Brian’s culinary roots are in California and Mediterranean cuisine and together with his knowledge of French techniques, I know that Tre Rivali’s diners are in for quite a treat.” 

Cripps was born in Fairfield, California but raised in Jacksonville, Florida. His love of cooking sparked at a young age and although culinary school was the obvious next step to becoming a chef, at the age of 18, he followed his passion for cooking and began his experience at chain restaurants. He says, “chain restaurants not only gave me the opportunity to do what I love, but it also gave me the agility and efficiency I needed to succeed in a fast paced industry.” That experience surely paid off when Cripps landed at Atelier Crenn where he worked alongside the only three Michelin-starred women in the world, Dominique Crenn. 

His early beginnings in San Francisco also include Laïola, a Spanish restaurant known for its bold Mediterranean flavors that until this day, Cripps applies in his menus. After a year at Laïola, he joined Spruce as chef de partie and was part of the talented team that gained the restaurant’s first Michelin-star. In 2017, Cripps was given the opportunity to be mentored by chef Ludo Lefevbre as chef de partie at Trois Mec. Quickly becoming a rising star, while at Trois Mec, Cripps attended events such as the Cayman Islands Cookout where his dishes were tasted by Anthony Bourdain, Tom Colicchio and José Andrés. 

While the months spent at Le Cordon Bleu provided guidance and knowledge, Cripps’ greatest teachers and true culinary school is composed of some of the greatest chefs in the United States: Dominique Crenn, Ludo Lefevbre, and Simon Dolinky, who until this day continue to be an inspiration for all his creations. 

Joining Kimpton Hotels & Restaurants and the Task Force Program in 2017, Cripps has assisted restaurants across the country. In 2021, he joined The Outsider as the temporary acting chef, fell in love with Milwaukee and decided to put down roots - with delicious results.

Tre Rivali is open for brunch, Tuesday through Friday from 8:00 a.m. – 2:00 p.m.; Saturday and Sunday from 9:00 a.m. – 2:00 p.m. Dinner is available Tuesday through Thursday from 5:00 - 9:00 p.m.; Friday and Saturday  from 5:00 – 10:00 p.m. Cafe is open from Monday through Sunday from 7:00 a.m. – 2:00 p.m. For reservations please visit TreRivaliRestaurant.com or call (414) 291-397. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.