Bret Macris grew up in Burbank, California and started cooking at the legendary Campanile Restaurant straight out of college. Under the guidance and mentorship of Mark Peel and Nancy Silverton, Bret attended Le Cordon Bleu in Pasadena while still working full time at Campanile. He spent seven years there, with four as Chef de Cuisine, before moving to the Happy Gnome brew pub in St. Paul, Minnesota where he was a Tournant/Consultant. In 2009, Bret became the Executive Chef at Rosewater Restaurant in Brooklyn and in 2015 he opened Syndicated Bar Theater Kitchen in New York. Bret joined the Link Restaurant Group in January 2016 as Sous-Chef at Butcher and was promoted to Chef de Cuisine in 2018. Beginning of 2019 Macris became Cochon’s Chef de Cuisine.