Brian Mercury is the pastry chef at acclaimed Boston restaurant,
Harvest. Brian’s style is contemporary and refined, highlighting local,
seasonal, and sustainable ingredients. His goal is to make desserts that
interest him and his customers by employing modern techniques and unusual
flavor combinations. Brian Mercury was
recently named "The People's Best New Pastry Chef (East)" by Food & Wine
Brian perused a culinary career following a suggestion from his father. After graduating from the baking and pastry program at the Culinary Institute of America, Brian landed a job working for the executive chef of The Charles Hotel in Boston, an experience that helped him build a foundational philosophy about food regarding aesthetic and the importance of sustainability. In 2013, Food & Wine Magazine names his signature dessert, ,“Taza Chocolate Cremeux,” Wine as one of “America's Best Sweet-Salty Desserts".