Chef Brian Solomonian’s path to the kitchen was anything but traditional. With a background in international business and finance, he seemed destined for a corporate career until a pivotal experience volunteering in Puerto Rico with José Andrés’ World Central Kitchen shifted his direction. Cooking thousands of meals for communities devastated by Hurricane Maria revealed to him the profound power of food to comfort and connect people, igniting a passion that brought him back to Canada and into the culinary industry.
He apprenticed under Michelin-starred Chef Grant van Gameren in Toronto, immersing himself in French and Italian fine dining techniques, before bringing his career to Cape Breton. Today, as head chef at The Annex, Solomonian specializes in contemporary maritime cuisine, blending classical European techniques with the seasonal seafood, produce, and foraged ingredients of the region. For him, each dish tells a story about Cape Breton’s land and sea, creating memorable experiences for guests that often rival those of Michelin-starred restaurants.
At The Annex, Solomonian thrives on collaboration, working closely with local farmers, fishermen, and foragers to highlight the richness of Cape Breton cuisine. His menus change frequently, not just to keep pace with the seasons but to continually challenge himself and his team to innovate and grow. He views mentoring as a responsibility, inviting aspiring cooks to stage in his kitchen and learn everything from pasta-making to sauce, just as he once learned by observing great chefs and working under strong mentors. That mindset of sharing knowledge reflects his belief that the success of a restaurant relies on the whole community, producers, staff, and guests working together.
