Meet John Critchley!

Growing up on the coast of Massachusetts, Critchley began his culinary journey as a dishwasher and prep cook at the Red Lion Inn in Cohasset when he was just 14 years old. He graduated from the Culinary Institute of America in Hyde Park, NY in 1997 and went to work as a sauté and grill chef at Ford’s Colony Dining Room before trying his hand at pastry at The Trellis, both in Williamsburg, VA.

Trading Williamsburg for Boston, Critchley spent several years working in some of the city’s top restaurants with esteemed Chef Ken Oringer, including Clio, Uni Sashimi Bar and as opening chef of Toro. Critchley left the helm at Toro after a few years and many accolades to work as a harvester for Island Creek Oyster Co. in Duxbury, MA, where he indulged his passion for sustainable seafood.

In 2008, Critchley joined Kimpton Hotels and Restaurants as the opening chef of Miami’s Area 31. Critchley put his passion for the sea into action, and Area 31 was honored by Esquire Magazine as one of the “Best New Restaurants” of 2009. In late 2010, Critchley relocated to DC, assuming the Executive Chef position at Urbana Restaurant and Wine Bar at the Hotel Palomar, where he was known for his handmade pastas and pristine seafood dishes. Critchley’s commitment to local sourcing helped earn Urbana the 2012 Mayor’s Award for Sustainability. Most recently, Critchley was the Executive Chef of Bourbon Steak, the contemporary American restaurant in DC’s Four Seasons Hotel and creative director for Barcelona Wine Bar.

Running into Travis Croxton at various events and festivals throughout the country brought together a shared passion for portraying the best of the Mid-Atlantics and showcasing the Chesapeake Bay in particular. BRINE will fully encapsulate that mission, all the while showcasing Chef Critchley’s many talents of menu creation and execution.