Early on Brack was exposed to two distinctly different culinary worlds: Pork Chops with Lima Beans and Apple Sauce (mom) and Lau Lau with Poi and Sticky Rice (dad). He has always appreciated great food. He graduated from The Evergreen State College in Olympia, WA. (Go Geoducks!) He made spending loot by selling veggie burritos and special macadamia nut blondies. After working in the film business doing negative cutting and editing cartoons for four years, and having cook outs on the weekends, Brack went on to pursue his culinary passions at the New England Culinary Institute.
In 1994, after working at several of the San Francisco Bay Area’s top spots (Dal Baffo, Fog City Diner, Venticello and Draeger’s Cooking School), Brack became sous chef for Oliver Saucy in Florida at Café Maxx and helped to open East City Grill, learning the bold flavors of “Floribbean” cuisine. A move to North Carolina really sparked Brack’s passion for farm to table cuisine. It was here that Brack worked with talented chefs Ben Barker of Magnolia Grill and Scott Howell of Nana’s, as executive chef at their popular trattoria Pop’s. Brack helped open two more Piedmont area restaurants, Enoteca Vin and Brightleaf 905 as Chef-Owner. Brack was able to spend time as under the tutelage of another great James Beard Award winner Sanford D‘Amato, at Coquette Café, in Milwaukee, WI. In 2001, Chef May joined the Cobalt team in New Orleans as the opening executive chef, with the guidance of famed New Orleans Chef Susan Spicer.
In late 2004, Brack became owner and executive chef of Green Tomato Productions a catering and consulting company, and has helped in the build-out of restaurants in Florida, Louisiana and South America. Brack has also contributed to the menu restructuring and staff retraining of several existing restaurants as well. He has been known to teach private cooking classes in New Orleans, San Francisco, Tampa and Miami Beach, and perhaps in your home as well. Brack has catered backstage at many musical events, Grateful Dead, Lilith Fair, Voodoo Experience, and enjoys the challenge of being involved in these large events. porkpie is Brack’s funky industrial bbq cafe concept that is coming soon to the New Orleans area, and with luck, your area too, where he can share his passion for bbq, southern foods and hand made pies. He is also currently working (with Savvy Gourmet) on the creation of “spa style” nutritional food service for cancer recovery patients at a local clinic, restructuring the Savvy Catering menus, and has begun working on high end nutritional delivery systems for athletes in conjunction with his sister, Olympic Gold Medalist Misty May.