Meet Brian Plante, Executive Chef at Rye Street Tavern

Port Covington is a mixed-use waterfront neighborhood in South Baltimore that is undergoing an incredible transformation. In this series, we are highlighting many of the creatives, innovators and entrepreneurs who come to work in Port Covington every day.

Meet Chef Brian Plante, the Executive Chef at Rye Street Tavern, an American restaurant located on the waterfront in the heart of the Port Covington neighborhood. He originally came to Baltimore to open Rec Pier Chop House at the Sagamore Pendry Baltimore hotel in the spring of 2017, after spending six years in the hospitality industry in Boston.

Chef Brian helped to open Rye Street Tavern in fall of 2017, alongside Chef Andrew Carmellini, a two-time James Beard Award winner. Rye Street Tavern is a tribute to the neighborhood taverns of Baltimore’s industrial era, and it specializes in locally-grown ingredients, farm-raised meats, and sustainable seafood. Chef Brian’s current favorite dish is the Braised Beef Cheek, complete with Sunchokes (a root vegetable that tastes similar to potatoes) and Black Truffles.

At home, Chef Brian enjoys making fresh pasta, influenced by his 12 years working in Italian restaurants. With that in mind, he always has olive oil on hand in his kitchen. He believes that every home cook should feel comfortable seasoning their food aggressively. For the young chefs looking to get into the industry or advance their careers, Chef Brian encourages people to say “yes” to any request and jump at the opportunity to learn and grow. To him, it’s worth sacrificing personal life while you work your way through the ranks of a highly competitive industry. While Chef Brian loves his time in the kitchen at Rye Street Tavern, his perfect day in Baltimore is spent at his home in Locust Point with his family.

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