MEET OUR CHEF

Brian Dukes, originally from Knoxville, Tennessee, holds strong family ties here in Columbia and has always considered himself to be a true South Carolinian.

He is currently the Concept Chef Executive of the Vista Life Restaurant Group. Having spent thirteen years in the restaurant business it’s no surprise he is in the position he is today.

Brian’s career began when he was in high school where he began working in a Longhorn Steaks kitchen. After high school he moved to Charleston to attend Johnson and Wales University, where he, in 1997, received his Associates Degree in Culinary Arts.

Brian moved back to Columbia after graduation to assist in the opening of Willy’s in the downtown Vista. After Willy’s successful launch, he took a position in the kitchen of Rosario Resort on Orcas Island in the San Juan Islands off the coast of Washington. Brian continued to work there for three years and became Sous Chef at the resort restaurant.

During the winter of 2001 Brian started to work his way back toward the east coast. He received an unpaid stage position at Alan Ducasse, a four star restaurant in New York City where he continued to garner valuable experience. Part of that experience was Brian’s chance to volunteer at the famous James Beard House. After his work in New York he took a Chef’s position at a French market in Charlottesville, Virginia, the Sous Chef’s position of Eagles at Kingsmill Resort in Williamsburg, Virginia and a Chef’s position at BroadBay Country Club in Virginia Beach, Virginia.

In March of 2004, Brian Dukes joined his uncle, Bill Dukes, and his cousin, Ryan Dukes, in a new restaurant venture, the Foxfire Grill.

After proving himself at Foxfire, Brian was promoted to Concept Chief Executive of the Vista Life Restaurant Group, allowing him to work with a variety of foods and concepts in the business.

Perhaps the most intriguing of the foods is the classic low country cuisine offered by the Blue Marlin. Columbia is located perfectly in the low country region of South Carolina and allows specialty restaurants like the Blue Marlin to serve the finest foods of the area. Brian feels that their shrimp and grits and fried green tomatoes are the perfect representation of the low country specialty that has made the Blue Marlin the favorite restaurant that it is today.