BRIAN SETLOCK has returned home to Pennsylvania with a wealth of knowledge and experience in his chosen field. From service and hospitality to his passion of creating artisan breads and gourmet pastries, he has honed his skills and educated himself in all facets of creating a great culinary experiences for his clientele.

 

After high school, an interest in food and baking took Brian to the Schuylkill Training and Technology Center where he began his journey in the Culinary Arts, earning his Culinary Certificate. He also holds a degree in Baking and Pastry from the Culinary Institute of America in Hyde Park, NY, the world’s premier Culinary College.  After graduating college he took a job as Pastry Sous Chef at Todd English’s “Olives” in Las Vegas, he work at several celebrity chef restaurants during his time in Las Vegas, which includes Charlie Trotter’s “Restaurant Charlie”, Thomas Keller’s “Bouchon’s,” Daniel Boulde’s “DB Brasserie” to name a few.  Prior to his time in Las Vegas he also worked locally as a pastry chef at “Parev” (formerly the “Tuesday Club”) in Harrisburg. 

 

Brian’s knowledge and expertise run the gamut for excellence in customer satisfaction. From the moment a guest walks through the door they can expect the highest quality of both service and product. He steered his career to fill every position in a restaurant both front of the house and back to come full circle to his passion – of baking and pastry to become a baker at his own establishment, BAKE SHOP VI.

 

Brian, and his wife Patricia, chose to come back to his hometown and raise their family to pursue his dream of owning his own bread bakery.  He wanted to share his passion with family and friends and feels raising his family in his hometown community will be an everlasting positive for his children.

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