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A native of New Jersey, Brian Mansfield
learned the art of cooking from his mother. Prior to joining The
Mooring, Brian worked for sister restaurant 22 Bowen's Wine Bar and
Grille.
He also worked for Aramark at Bryant
College, Sea Fare Inn and Johnson and Wales, and the Capital Grille,
who asked him to assist in the nationwide expansion of the Capital
Grille chain. Brian is a three-time graduate of Johnson and Wales
University with Degrees in Culinary Arts, Foodservice Management and
Foodservice Education.
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Q What's your favorite recipe and why?
Grilled pizza. I like to play around with the topping...it's very versatile and that's what I like about it. It's almost like a blank canvas. I like trying out new and different cheeses, like Asiago and Parmegiano. We also have some great local tomatoes and fresh cooked herbs to season it.
Q What's your favorite combination of junk food and junk TV?
I'd have to say Baked Lays in sour cream or cheddar with "The Soup," on E! The host has a quirky type of humor that I can easily identify with. My wife and I like to watch it together.
Q Who would you like to invite to a dinner party (from history or today) and what would you serve?
I would say Ronald Reagan, and I would probably serve him jellybeans. That was his favorite. He always had them on his desk.
Q What food do you hate?
Not too much bothers me to work with, but to eat, I'd have to say Brussels sprouts - they stink. Also, when I was a kid I was forced to eat Gorton's fish sticks. I wasn't a fan of them then, and I'm not a fan of them now.
Q What's your favorite kitchen tool or machine?
Probably the Japanese Mandoline because it gives you really nice thin and delicate cuts. It's a very useful and consistent tool.
Q If you owned Milliway's, "the restaurant at the end of the universe" - what would you serve as the universe's last ever dish?
Martian bisque. We'd have to use those Martians up somehow.
Q What's your favorite restaurant?
Besides mine, I like D. Carlo Trattoria in Smithfield, RI. Two chefs that I used to work with at the Capital Grille and 22 Bowen's opened it up. It's really great food at reasonable prices outside the city. And plus, I really like the people who own it, and that makes it a special occasion every time I go.
Q Who is the best chef in the world other than you or your mum?
Flat out I'd have to say Thomas Keller out in California. He's innovative, cutting edge, and he has very high standards. He was really able to make his restaurant a destination spot.
Q What do you have in your refrigerator?
There's Bud Light, yogurt, grapes, diet Snapple, and of course, some milk for the baby. My wife and I usually do the grocery shopping together, because the baby can be a handful. It's a tag team effort.
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Chef in the "Hot Seat" 
