Leña Brava has named local chef and steward of regional Mexican fare Brian Enyart (Frontera Grill, Topolobampo, Dos Urban Cantina) as Executive Chef. Tapped by longtime friend, CEO and Founder Manny Valdes, Enyart will offer flavors and soul of Mexico’s West Coast through the lens of Midwestern ingredients, along with lending his leadership and management skills.
Enyart will lean into Leña Brava’s roots as an entirely Baja-inspired concept, unveiling fresh plates like the Salsa Macha Ceviche, Crunchy Quesadilla - a quesadilla on a fire-toasted tlayuda filled with requeson, Grilled Seafood Platter with fire-roasted shrimp, scallops, p.e.i. mussels, and Maine lobster, and Steak Fritas with a baja chimichurri and seasoned fries, marked with the region’s influences. Using ingredients and techniques that have washed up on shore over the past century, this new fusion cuisine shows notes of Asian and Mediterranean flavors such as miso, lemon grass, olive oil, and chili oil cooked in the restaurant’s sprawling 25 foot live fire hearth.
“I’ve been in love with Leña since it first opened, and am so honored to be trusted to continue stoking its wildly special flame. There’s so much depth to the story of Baja food, and it’s been so fun bringing the energy of the region alive in this wood-fired kitchen everyday,” says Enyart. “But honestly, I’m just as excited to be back in a leadership role where I can serve as a positive support figure and mentor for this brilliant, close-knit team.”
Leaning on his tenure as Owner and Chef at Logan Square’s neighborhood Mexican concept Dos Urban Cantina, which he ran alongside wife Jennifer Jones, Enyart will continue translating seasonal Midwestern ingredients into Mexican-inspired plates. Before closing doors to Dos, Enyart further learned the art of Mexican cooking while manning the kitchens at Chef Rick Bayless’ Frontera Grill and Topolobampo.
“Dos Urban Cantina’s closure was such a tremendous loss for the city, and I was so sad to see such a strong talent and amazing person like Brian go through that,” says Valdes. “I immediately saw him as the perfect option to continue leading this beautiful kitchen forward. Leña Brava has lived many lives, so Brian’s passion for mentorship and abilities as a chef makes him the clear force to carry forward the legacy of this restaurant,” says Valdes. “He is one of one.”
Leña Brava has named local chef and steward of regional Mexican fare Brian Enyart (Frontera Grill, Topolobampo, Dos Urban Cantina) as Executive Chef. Tapped by longtime friend, CEO and Founder Manny Valdes, Enyart will offer flavors and soul of Mexico’s West Coast through the lens of Midwestern ingredients, along with lending his leadership and management skills.
Enyart will lean into Leña Brava’s roots as an entirely Baja-inspired concept, unveiling fresh plates like the Salsa Macha Ceviche, Crunchy Quesadilla - a quesadilla on a fire-toasted tlayuda filled with requeson, Grilled Seafood Platter with fire-roasted shrimp, scallops, p.e.i. mussels, and Maine lobster, and Steak Fritas with a baja chimichurri and seasoned fries, marked with the region’s influences. Using ingredients and techniques that have washed up on shore over the past century, this new fusion cuisine shows notes of Asian and Mediterranean flavors such as miso, lemon grass, olive oil, and chili oil cooked in the restaurant’s sprawling 25 foot live fire hearth.
“I’ve been in love with Leña since it first opened, and am so honored to be trusted to continue stoking its wildly special flame. There’s so much depth to the story of Baja food, and it’s been so fun bringing the energy of the region alive in this wood-fired kitchen everyday,” says Enyart. “But honestly, I’m just as excited to be back in a leadership role where I can serve as a positive support figure and mentor for this brilliant, close-knit team.”
Leaning on his tenure as Owner and Chef at Logan Square’s neighborhood Mexican concept Dos Urban Cantina, which he ran alongside wife Jennifer Jones, Enyart will continue translating seasonal Midwestern ingredients into Mexican-inspired plates. Before closing doors to Dos, Enyart further learned the art of Mexican cooking while manning the kitchens at Chef Rick Bayless’ Frontera Grill and Topolobampo.
“Dos Urban Cantina’s closure was such a tremendous loss for the city, and I was so sad to see such a strong talent and amazing person like Brian go through that,” says Valdes. “I immediately saw him as the perfect option to continue leading this beautiful kitchen forward. Leña Brava has lived many lives, so Brian’s passion for mentorship and abilities as a chef makes him the clear force to carry forward the legacy of this restaurant,” says Valdes. “He is one of one.”
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