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Brian Howard

@chefbrianhoward

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DAD FIRST | HUSBAND | CHEF | COACH
@beardfoundation best chef southwest nominee 2024/ 2026 @michelinguide selected
@sparrowandwolflv

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As we are just under a week away from the @theworlds50best kick off here in our little sand box Las Vegas, the excitement is high and the gratitude is flowing . Our events are sold out but tickets are left at a few of our friends. Here’s to all of the amazing chefs and talented individuals that make this city tick! I love to see all of my friends doing cool stuff like this . by @chefbrianhoward

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2 years ago

Chef Brian Howard is a 2026 James Beard Award finalist for Best Chef: Southwest.

Chef has built something rare here in the heart of Chinatown. Not just a restaurant, but a culture…one rooted in generosity, curiosity, and an unwavering belief that this industry is about people first. He shows up every single day trying to be the best version of himself, and in doing so, he makes everyone around him better. That's who he is.

This recognition belongs to every person who has ever cooked beside him, served a table with him, or sat down and trusted him with their evening. And tonight, that circle extends beyond our restaurant, because Brian isn't the only one from this city we're celebrating.

We want to send our love to two nominees who feel like family: Chef Sarah Thompson, a James Beard finalist in her own right, and the team at Tamba, named a Best New Restaurant finalist. Both have shared our kitchen and our dining room. Both represent exactly what Las Vegas is and what it's really about. Not the awards, not the accolades. The community. The people in hospitality who push each other, show up for each other, and build something together that none of them could have built alone.

Las Vegas, this one's for all of us.

Chef Brian - we are so proud of you. Thank you for choosing this city, this street, and this team. We'll be cheering from Spring Mountain on June 15th.

Stop in and celebrate with us 🖤

#sparrowandwolflv #lasvegaslocals #bestofvegas #vegaschefs by @chefbrianhoward

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6 months ago

Throughout my journey in hospitality, there were a few who took a chance on me, broke me down when i was at my worst, taught me, and pushed me to operate and be comfortable in the uncomfortable.

I'm grateful that at this point in my career I have the opportunity to be that light for others. Technique, standards, a solid foundation to grow from are all important in what we do. But so is how you treat the people around you. How you handle yourself under pressure and how you show up for yourself and others when its hard.

The best part of my work isn't the fun, delicious food we create, the accolades or the ownership. Its watching someone you believed in start believing in themselves

#vegaschefs #lasvegasrestaurants #sparrowandwolflv #mentorship by @chefbrianhoward

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a day ago

24 hours in San Francisco! We didn’t waste a minute.. big thanks @chef.richardlee and the team at @saisonsf for an incredible meal and taking such good care of our family ! SF has always been one of @wendyyuhoward and my favorites .. fun to finally share it with #adventuresofbrix by @chefbrianhoward

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5 days ago

📍Sparrow + Wolf
🍴Recommandé Michelin

Et si on quittait un instant les casinos du Strip pour découvrir d’autres quartier de Las Vegas ?
Direction Chinatown, où de nombreux restaurants ont étés sélectionnés lors de la dernière cérémonie du Guide Michelin, pour découvrir cette fois Sparrow + Wolf!

Le @chefbrianhoward nous propose une cuisine fusion largement assumée, faisant se rencontrer les origines du midwest américain à l’exotisme des cuisines d’Asie du Sud Est et de Méditerranée.

Le restaurant, dans une ambiance tamisée, prend vie au rythme des cuissons à la flamme dans la cuisine ouverte sur la salle.

Ne manquez pas alors :

✨ L’Oxtail Hummus, ou la surprenante rencontre entre queue de bœuf braisée et un houmous soyeux parsemé de pois chiches frits et servi avec un naan chaud... L’un des plats signatures les plus photographiés et encensés par les clients. Un visuel hyper gourmand avec un équilibre maîtrisé entre le gras de la viande, l’acidité de la préparation et le croustillant des garnitures. Bravo!

✨Le Poulpe Espagnol : grillé à la perfection sur un lit de riz à l’encre de seiche, avec un chili crunch à l’ail et des oignons perlés. C’est tendre, c’est croustillant, et c’est bon!

✨ Si vous aimez les pâtes, vous vous souviendrez longtemps de leurs agnolotti fourrés au homard du Maine et au chèvre, relevés au N’duja et soupoudrés de parmesan. Succulents !

✨Et les végétariens ne resteront pas en restes avec ce chou pointu cuit sous vide puis grillé à la flamme que le chef vient délicatement poser sur une purée menthe et coriandre et rehausser d’huile de basilic thaï et de zestes de citrons verts pour magnifier ce curry vert.

Mention pour leur sélection de vins pointue, idéale pour accorder cette cuisine fusion.

Au final, @sparrowandwolflv, c’est une cuisine d’auteur réinterprétée, une cuisine fusion qui amène vraiment un voyage dans le voyage.
Et une belle occasion de laisser le Strip derrière soit le temps d’une soirée pour voir cet autre visage de Las Vegas.

📌 Enregistrez ce post et abonnez vous à @themichelinist pour retrouver l’adresse lors de votre prochain voyage à Las Vegas ! taken in Sparrow + Wolf by @chefbrianhoward

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25 days ago

Thank you @opentable! It was an absolute honor to host the Las Vegas advance screening of @tonymovie by @a24 🔥

If you haven't seen it yet... "open your mind, get up off the couch, move." by @chefbrianhoward

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2 months ago

Proud to represent Vegas with so many friends at Drink Las Vegas, a celebration bringing the world's top culinary and cocktail talent in our city.

I am grateful for the invite and even more grateful for the community that makes this industry what it is. Grab your tickets at drinklasvegas.com and see you there.

#vegaschefs #lasvegasrestaurants #drinklasvegas #beardfoundation by @chefbrianhoward

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2 months ago

Lobster Thermidor is one of those dishes every young cook eventually meets, a recipe born from the pages of Escoffier and the traditions of French cuisine.

In Tony, the new Anthony Bourdain film, Thermidor becomes more than dinner. It represents the moment when technique, obsession, and possibility collide.

Whether you’re a chef, a dishwasher, or someone who simply loves great food, we’ve all had that one plate that changed the way we looked at cooking.

Tonight’s Thermidor is our small tribute to the cooks who came before us, the chefs who inspired us, and to Tony - whose greatest gift wasn’t teaching us recipes, but reminding us that food is ultimately about people, curiosity, and the stories we share around a table.

“Good food, good people, and a little rebellion.”

#Tony #AnthonyBourdain #LobsterThermidor #Escoffier #FrenchCuisine taken in Sparrow + Wolf by @chefbrianhoward

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2 months ago

Inspired by travels and culture, this is our Dry Aged Snapper Tostada at Sparrow + Wolf.

Snapper from Kumamoto, Japan is shipped in and dry-aged in house, mixed with fermented strawberries - another flavor bomb we make ourselves with fresh strawberries, hibiscus, fish sauce, & lime - and served on a blue heirloom corn tostada made with masa from our friends at @milpalv

This one came together from a lot of different roads, meeting together to make something delicious. by @chefbrianhoward

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2 months ago

Dry aged Dorade from Mare Magnum Farms in Greece and honestly one of the favorites we have on the menu right now.

We age it in house for 48 hours butterflied whole, then take it over mesquite and almond wood with a koji-calamansi glaze. Warm calamansi butter, fresh citrus, pickled serrano, and Chef's Garden microgreens to finish.

When a fish comes to you this clean and this good, you want to honor it, and I think we did that with this one. @anthony_bilbrew_ for the win on this one by @chefbrianhoward

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3 months ago

I am excited to announce that I will be hosting A24 and OpenTable's Las Vegas Industry Night screening of Tony!

Anthony Bourdain has changed the way a lot of us understood what this job could be. Not just cooking, but the whole thing. The people, the places, the reason any of it matters. He had a way of making the back of house feel like the most important room in the world, and for a lot of young cooks coming up, that meant everything.

This industry gave me everything. Nights like this are how we give a little back.

@a24 @tonymovie @opentable by @chefbrianhoward

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3 months ago

Las Vegas Weekly put together something really special, asking chefs and dining voices across this city which restaurants they believe belong in the new Michelin Guide Southwest. And Sparrow + Wolf was part of that conversation.

We don't take words like this lightly and to be seen this way by people who spend their lives in this industry, people who know exactly what it takes to show up every single night, means more than we know how to say.

Thank you for these incredible words and including us in your thoughts. We will keep doing what we do, cooking food we are proud of, for people we are grateful for, in a city we love.

Full article at the link in bio. 💙 @lasvegasweekly

#lasvegasweekly #lasvegaslocals #bestofvegas #vegaschefs #michelinguide by @chefbrianhoward

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3 months ago