Brian Lockwood
Chef-Partner at Midōsuji and Gingie (Boka Restaurant Group)
“Morale is a living, breathing element that takes constant nurturing. I make myself vulnerable and fail in front of others, with the intent that it is okay to continue trying. Also, education happens organically and it should be a two way street; I am always eager to continue learning, too. „
Podcast
EP 83: Brian Lockwood
Brian Lockwood, Chef-Partner at Midōsuji and Gingie (BOKA Restaurant Group), got his start in restaurants at fourteen, washing dishes to pay off a lawyer...
Oct 13, 2026
EXPERIENCE
EDUCATION
Stay humble, hone your basic skills, and know that respect is earned everyday in the kitchen. It doesn’t matter what you did yesterday. Look and listen, talk less.
Some pieces of advice that have stuck with me, are the following: "Do the right thing when nobody is watching" (Thomas Keller) and
"Treat it like it is yours, and one day it will be" (James Kent)
Skills and attitudes I look for when hiring are (1) curiosity: people who want to learn and develop; (2) discipline: individuals who are self motivated and hardworking; and (3) moldability: those who are open to new ways of learning.
I think it is important to stay calm under pressure, have stamina (it’s a marathon, not a sprint), always be curious, and most importantly, have passion for the craft. Plus, you truly must have a deep love of food.
I find most of my inspiration through nature.
For self-care, I love to fly fish; it is so healing and I am truly present when fly fishing. Also, I enjoy exercising and going for a run. Spending time with family too; my family is so important to me and they bring me so much happiness.
For podcasts, I listen to How I Built This with Guy Raz. I love hearing entrepreneur’s stories about their successes and challenges faced. Some of my favorite readings include The New York Times’ food section, Art Culinaire, and a variety of cookbooks.
Working at Thomas Keller’s French Laundry taught me how to truly cook, while Daniel Humm taught me to be creative and a confident leader. The great James Kent taught me how to lead, trust others, and provide people with opportunities before they are ready, and allow them to grow into the role.
I've known this was the industry for me ever since I was 18.
I sacrificed money for learning to get where I am today. I worked hard, did my best to do right by the proper people, and always kept my word.
Diversity is important. I love learning from others, and find people’s cultures/traditions fascinating. Restaurants are based on people, and everyone has a different story to tell.
I love learning, creating, and nourishing individuals.
I continue to educate myself through reading and staying up-to-date in the culinary world, along with learning from my peers, my wife, and my colleagues.
I couldn't do my job without my sharp knives and Joyce Chen Kitchen Scissors.
The most crucial skills in my field are the ability to remain calm when under pressure, consistently uphold expectations, and maintain approachability.
Disclaimer: Individuals featured in the Inspirational Career Timelines section have been nominated by peers, colleagues and/or other members of the hospitality industry. It is to the best of our knowledge that each individual has demonstrated leadership and acted as a positive role model for others.
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