Welcome to Sintra Restaurant!

Chef/Owner

BRIAN JENKINS

Brian was first introduced to the restaurant world at the age of 15 as a dishwasher and line cook in his hometown of Plymouth, Ma. He continued to work in local restaurants until beginning at the Culinary Institute of America in New York in 1991. He had an externship at the Four Seasons in Chicago and graduated in 1993. Upon graduation from the CIA, Brian started his career at the Top of the Hub in Boston, Ma. under Chef Dean Moore. He worked through the ranks from line cook to saucier, to assistant banquet chef and finished as sous chef. He had a short stint in the Bahamas under Roland Czekelius and then a year in Lanai City, Hawaii as a sous chef under Chef Edmund Goto at the Lodge at Koele – one of the highest rated restaurants in Hawaii. Upon moving back to Massachusetts, Brian worked under Chef Paul Booras at Fava in Needham, Ma. for two years. From there he worked as a sous chef under Chef Jamie Mammano at Mistral for a year. Finally, he accepted a job for the Sports Club LA restaurant, blu, as an executive sous chef under Chef Dante deMagistris. While he was there, blu received 3 stars from the Boston Globe.