About Brian C. Luscher

SONY DSCAs the son of a Midwestern butcher, I have always had a love for food. My Uncle and Grandfather also owned a small neighborhood restaurant and my father and I would help out every so often, even though he had to hold me up just to flip the burgers on the grill. I was always fascinated with the restaurant. My mom reminds me that when I was four years old I used to have a restaurant set up in my bedroom. That Christmas my aunt bought me a tea set. Throw in some pots and pans and I was “in business.”

Growing up, my father would be off on Wednesdays, which meant he would cook dinner instead of Mom. Of course, he would always need some “help.” Baked spaghetti was one of our specialties, we also made pigs in the blanket, and steaks on the grill. My Dad could make the most amazing things out of leftovers and I would be right by his side as the official taster.

The first thing I made by myself was chili, a personal favorite. I took my first job when I was twelve at a supper club in Northern Wisconsin washing dishes and cleaning the kitchen on the weekends. My father recalls a special moment when I was fourteen. I was standing at the stove when I turned to him and I said “hey dad, I’m gonna be a chef!”

Several summers in high school I worked on a cattle and produce farm owned by the family and some close friends. We would grow, pick, and sell our products at local farmer’s markets. It was there that I began to appreciate how and where food came from. During and after high school, I worked at several jobs, not realizing the impact these early influences would have on my developing culinary style.

When I was 21, I had the opportunity to be the Chef/Manager of a quaint 20-seat neighborhood restaurant. This was a major learning point in my career. I saw what it took to manage an entire restaurant. It was here that I realized my true passion. Courtney_and_Brian_Luscher

A few years later, I moved to Columbus, Ohio to help open a restaurant for some friends. I was looking to take my career to the next level and that is when I met Cameron Mitchell. He not only became a mentor, but he also inspired me to attend the prestigious Culinary Institute of America (C.I.A.) in Hyde Park, New York.

During my studies at the C.I.A., I was required to do a 5 months externship . I had the opportunity to study under one of only sixty-two certified master chefs in the world. Hartmut Handke was the chef from whom I received a “European-Style” apprenticeship. I worked for him not just for the compulsory 800 hours, but for an entire year. It was from him that I learned what it meant to be called a “chef”.

Upon graduation from the C.I.A., in March of 1996, I was recruited by Anne Greer McCann to come to Dallas. It then I landed my first executive chef position, at Routh Street Brewery, near the quadrangle. I also met my wife, Courtney Casson, there. Here we are, years later, married, with a beautiful daughter, Landry Elizabeth.

Professionally, I have had the opportunity to work as the Executive Chef at several prestigious restaurants, at a luxury ‘relais & chateaux’ resort, and in an exclusive private club. I am doing what most people wish for; successfully following their dream. I am a professional chef, and a good one. Also I think Cameron and Chef Hartmut would be proud.


  • Owner / Executive Chef, Luscher’s Red Hots, Dallas TX
  • Owner / Executive Chef, The Grape, Dallas TX
  • Executive Chef, The Tournament Players Club at Craig Ranch
  • Executive Chef, Canoe Bay Resort Relais & Chateaux Chetek WI
  • Executive Chef, Routh St. Brewery, Dallas, TX
  • Apprenticed with Hartmut Handke C.M.C., Handke’s Cuisine, Columbus, OH,


Motorcycling, Photography


  • 2011 Chef of The Year, Eater Dallas
  • 2009 1st Place in HICO Celebrity Chef Steak Cookoff
  • 2007 Best Private Club Chef in DFW (Avid Golfer Magazine)
  • 2004 2nd Place Dallas Morning News Wine Rising Star Chefs Competition
  • 2003 Winner A.I.W.F. Caesar Salad Competition
  • 2002 Winner A.I.W.F. Restaurant Week Best Menu Contest
  • 2001 Winner Texas beef Council “Best of Beef” Contest
  • 2001 3rd place A.I.W.F. Restaurant Week Menu Contest
  • 1994 Army Nat’l Guard 112th Medical Brigade Soldier of the Year

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