Brian Yurko is currently the Executive Pastry Chef of Queensyard, located within Hudson Yards in New York City.
After studying at Atlantic Cape Community College, Brian discovered his passion for the dark arts. He then worked in Atlantic City and Philadelphia under Jemal Edwards for several years.
Yurko made the jump to NYC in 2007, working at the 21 Club as well as Saxon & Parole and Public Restaurants for Brad Farmerie. He moved to The Clocktower, where his passion for modern technique, mixed with classical British flavors, helped The Clocktower and Starr Restaurants to earn their first-ever Michelin Star in 2017.
In September of 2018 Brian joined the team of The Musket Room as the Corporate Pastry Chef for Matt Lambert, helping open Hamilton Park in The Blake Hotel located in New Haven, Connecticut. He then rejoined his Clocktower colleagues at Queensyard in Hudson Yards.
When not in the kitchen, Yurko enjoys trying out new cocktail bars, taking in live music as much as possible, and collecting silkscreen prints.