As Sous Chef of Olenjack’s Grille, Bryan Sparling has the daunting task of executing a flawless combination of food and function at Olenjack’s. Bryan has over ten years in the restaurant industry. He served as a line cook with the former fine dining establishment Chisolm Club in Fort Worth, as well a sous chef for Sam & Harry’s Restaurant. Learn more about "the Bryan behind THE Brian".

• How does it feel to be the Bryan behind the Brian? Quite fun! It’s an honor working for Brian Olenjack, and we balance each other’s skills and personalities well. It does get confusing for people though, because most people don’t know there are two Brians/Bryans.

• Anybody who looks at the cooks working their magic in the kitchen can see you guys having a great time. How do you manage to keep the team so positive in the heat of things? It’s all about setting a tone. If we’re having fun and joking then it brings the level of stress down, and in my opinion you can tell when someone is having fun cooking, and if you cook with a positive attitude I think things just taste better.