Sous Chef Bryan Squires Joins Midtown Grille

    RALEIGH, NC, March 13, 2015 /24-7PressRelease/ -- General Manager of Midtown Grille at North Hills, Max Trujillo, announced today that sous chef Bryan Squires has officially joined the team. A Raleigh native, Squires previously worked as a sous chef for both Second Empire in Downtown Raleigh and Herons at the Umstead Hotel and Spa in Cary, N.C. He also cooked with Raleigh's finest chefs for the inaugural Chicken Wire event, the kick off dinner for the premier and exclusive secret supper club.

Squires has always loved cooking. Dedicated to following his passion, he graduated from culinary school at Wake Tech Community College.

"I've worked with veteran chefs and mastered the classic cooking techniques," Squires says. "At Midtown Grille I'm learning modern techniques and fusing class Southern flavors with New American cuisine."

As the sous chef, Squires works closely with Executive Chef Ben Harris, is responsible for all the major food preparation; including making locally-sourced and homemade sauces, soups, bread and garnishes; and brings new ideas to enhance culinary dishes.

On Sundays he can be found playing drums at Radiant Church in Knightdale where he has served as a drummer for 15 years. In his off hours he enjoys spending time with his wife, Samantha Kirby, and their 2-year-old dog, Basil.

ABOUT MIDTOWN GRILLE
Nestled in North Hills, Raleigh, Midtown Grille is an intimate restaurant and bar that offers seasonal, locally-sourced lunch, dinner and brunch menus, a diverse wine list and sommelier on staff and hand-crafted cocktails in a casual luxe atmosphere with private and open air dining options. Established in 2006, Midtown Grille is locally-owned and relies on local North Carolina produce and meats, and prides itself on providing Southern hospitality, while combining New American and classic Southern flavors with new fusion techniques and styles.

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