Alan Brines oversees the kitchens at Current Fish & Oyster, bringing a wealth of experience to the plates of satisfied diners. His love of cooking came from his mom and dad, both excellent home cooks. His experience with and love for seafood runs deep. He worked with Christopher's Seafood and Steak House as Chef de Cuisine, worked in Park City with the Baja Cantina and Cicero’s group, and served as Corporate Executive Chef for McGrath’s Fish House for over five years before joining Current Fish & Oyster in 2016.
His culinary team consists of a young and vibrant crew with solid backgrounds, an impressive breadth of experience and technical expertise. Alan feels that classic techniques and preparations are a great baseline and point of departure for creating exciting American cuisine with new and interesting ingredients while maintaining a focus on local sourcing and sustainability.
Alan enjoys the amazing outdoor experiences that Utah offers: hiking, backpacking, camping and fly fishing. He runs and cycles for fitness and enjoys gardening, growing orchids, brewing beer and watercolor painting.
With a strong background in luxury and five-star service, Ryan leads a team of professionals in delivering genuine hospitality to all Current Fish & Oyster's guests. He truly values the emotional connectivity that great food and service creates, and thrives in providing unsurpassed guest service with a gracious welcome.
He loves being engaged with the staff and customers and thrives on acute attention to detail. Ryan takes pride in creating a friendly atmosphere and works hard with the staff to provide an unsurpassed and elevated dining experience at Current. He is continually sharing his strong knowledge of food and wine through a rigorous service standards program that he fine-tuned over many years working for luxury hospitality brands.