Chef Brian Hill of Private Chefs of Beverly Hills
Chef Brian’s Comfort Truck has been on the road in Los Angeles for two months, only a tiny fraction compare to his 20 years of culinary experience. We sat in with Chef Brian and Nikki, the two-man/woman team, while they quickly and gracefully served comfort to folks on Melrose. “It’s like hanging out, we just have fun in here.”

I’m On TV Talking Like It’s Just You And Me

As I walked up to the Comfort Truck, I couldn’t see anyone inside but I could hear a booming voice proclaim, “I am the Culinary Kanye!” It was Chef Brian Hill, from Food Network’s The Private Chefs of Beverly Hills and contestant from the first season of Top Chef. He invited us to his new truck to speak about balancing his food adventures while he battered, fried, and served up comfort. He mentioned on Top Chef  “you’re kind of just waiting for the bus,” while on The Private Chefs of Beverly Hills, currently airing and waiting to get picked up for a second season, he had the opportunity to please the most demanding and difficult clients, which he takes pleasure in doing.

I’m Just Saying How I Feel, Man

I asked him why he calls his chips “Crack chips”. He hands me one without saying a word. After a taste, I got it — golden fried tortilla, buttery crunchiness, a subtle spiciness — it’s clear why they are addictive. I’ve never had crack but I am speculating it has the same effects.

With a menu boasting all the fried, sweet, and savory, meaty, comfort food I could ask for, Chef Brian’s favorite dish has become a bit of an obsession. He halts his dance in the compact food truck to whisper in my ear as if he was telling me a classified secret: “BBQ chicken sliders with Monterey Jack cheese.” Nikki quickly confirms while laughing, “He could eat ten of them if he didn’t stop himself.”

He wants to Paula-Deen the people with meat, butter and comfort, except Chef Brian brings “a little bit of sexy with comfort.” Nikki told us the most popular item is the golden fried chicken slider, made of boneless chicken breast marinated in fresh herbs and seasoning deep fried and served with roasted garlic aioli. We didn’t find any frozen ingredients in this kitchen; as he puts it, “We’re not caterers, everything is fresh, priced to sell.”

“I don’t want good, I want greatness,” is his way of saying he wants to thrill the most difficult people in his culinary ways. As Kanye West puts it, “Excuse me? Was you saying something? uh, uh, you can’t tell Chef Brian nothing.”





Where?
Los Angeles, California.

Additional Information
http://www.comforttruck.com/
http://twitter.com/comforttruck
Food Network’s Private Chefs of Beverly Hills