Brittany Cochran

Like so many Chefs, Brittany Cochran discovered her passion for food at a young age. Beside her grandparents in rural Ohio, she learned to “plow, plant and pick” the ingredients for most of the family meals. It wasn’t fancy or owing to any specific cultural heritage, it was just simple, fresh dishes made from scratch… with lots of love. “I call it cooking from the heart; caring about the food you serve and the people you’re feeding. If I have a style, I guess that would be it,” she explains.

And Chef Brittany’s respect for ingredients wasn’t just limited to the garden; foraging, hunting and fishing were all part of her childhood food experiences. I got my first shotgun for my 8th birthday. I already had my hunting and fishing license by then.” Brittany learned about more than how to butcher her own meats and seafood, she learned a deep respect for her ingredients. “When you know where your food comes from… when you know who raised it, gathered it, and brought it to the kitchen door… you tend to care a little more. That means doing things the right way, not the easiest way.”

Brittany’s culinary skills and talent were recognized early on. In High School she volunteered to work at a tournament at the Jack Nicklaus’ Golf Club. Before the tournament was over, she was hired to work in the kitchen. Her next big break came in the form of a scholarship to Johnson & Wales University in Charlotte, NC, where she excelled as a student and worked part-time for local Italian chef Luca Annunziata.

Cochran points out, “So many things about authentic Italian cuisine clicked for me; the tradition of cooking with the seasons to utilize the freshest ingredients – the idea of making everything by hand – it’s really what cooking from the heart means to me.” So it’s no surprise that, out of all the job offers she received, she accepted a position at New York City’s famed Italian spot, Restaurant Marc Forgione, working under Forgione himself. “The restaurant taught me how to cook at the highest level, under intense pressure. But it was Chef Marc who taught me how to be a leader.”

Chef Brittany draws on those leadership skills everyday as Executive Chef at Charlotte’s Stagioni, probably why her kitchen boasts such a low turnover rate. “Bruce Moffett (owner of Stagioni) is a chef’s chef. He wants to see you master the classic techniques and dishes before you start interpreting them with creativity… which is where we are now.”

“I love to tweak a traditional approach or substitute an unexpected ingredient, and see if it improves the dish. Taking something familiar and elevating it with little surprise… finding a fresh take… is so rewarding because it can really make a dish memorable. That’s the difference we strive for ”

Cochran makes out a difference outside of the restaurant, too. She has long been involved in the fight against childhood cancer as a founding member and Charlotte Chair for the national charity Cookies For Kids’ Cancer. “I’ve learned how to raise awareness, raise money and make a difference” she proudly exclaims. Chef Brittany is also a proud member of the LGBTQ community and a tireless advocate for a diverse and inclusive food and beverage community.

Cochran’s contributions caught the attention of the talent scouts from Bravo’s Top Chef television program when they selected Charlotte as the location for Season 23. The Season premiered with a sneak preview in Charlotte on February 2nd. “I am honored to be chosen for this season’s incredibly talented line up, and even more so to represent Charlotte, which I consider home,” Cochran stated at the red carpet premier. “It’s validation for work I’ve done so far and inspiration for the future!”