Chef Brian J. Alberg began his career making omelets with his mom at the age of 9 in Copake, NY. At the age of 14, he went to work as an apprentice under chef-owner Jean Morel at the l'Hostelierre Bressane in Hillsdale, N.Y. While still in high school, Chef Alberg received early acceptance to the Culinary Institute of America and graduated from there at the age of 19.