Brian Alberg

In 2020 Brian opened The Break Room at Greylock Works in North Adams, MA, transforming an old mill into a locally sourced restaurant that drew over 300,000 visitors. After closing in 2024, he focused on catering and a private dining club. Previously, as Vice President of Culinary Development for Main Street Hospitality Group, he oversaw The Red Lion Inn, Main Street Catering, Seeds Market Café at Hancock Shaker Village, and Eat on North.

At The Red Lion Inn, Brian built strong relationships with regional farmers, purchasing more than $700K in local foods annually. A CIA graduate, he served on the boards of the Norman Rockwell Museum, Railroad Street Youth Project, and Berkshire Grown, promoting local farming and community.

A James Beard Foundation member, Brian curated Berkshire dinners at the Beard House, presented a solo dinner in 2014, and cooked at Outstanding in the Field. He won Boston’s American Lamb Jam and has appeared at major festivals in Nantucket, Newport, and New York. He co-authored a Farm to Table Cookbook and has been featured in The Boston Globe, Saveur, and more.