Providing years of expertise and personalized attention to your unique project.
Seacoast Culinary Concepts is a food service management company driven to assist, develop and improve all aspects of your hospitality business needs. Whether a start-up company requiring full development from kitchen layout, to passing code requirements and sanitation needs, or an existing restaurant that needs a menu overhaul with recipe writing or staff training and education, Seacoast Culinary Concepts is your answer.
As a culinary consulting business, Seacoast Culinary Concepts offers professional direction, development and balance to your restaurant or farm project. With over 25 years of experience from Coast to Coast, Chef Brent Hazelbaker is a focused culinarian who is able to uniquely tailor his approach to each job to bring your business proposals and entrepreneurial dreams to life. Big or small, the expertise of SCC is here to help you accomplish and exceed your desired goals.
Education
I have 27 years in the culinary arts . I have four degrees in the culinary field: a Bachelor’s degree in food science and nutrition, a business management and hospitality degree, Le Cordon Bleu Bachelor in culinary arts management and an American Culinary Federation certification.
Experience
After culinary school, my early culinary years were spent in prestigious kitchens on the West Coast, working my way through Napa Valley and Scottsdale, Arizona with James Beard award winning and Certified Master Chefs. I learned as much as possible those years.
Results
The client will receive not only success in whatever culinary venture they are hiring me for, but they will be educated in how to continue profitably into the future.
“Through our business platforms - Seacoast Culinary Concepts, Granite State Grocer, and Relic Farm - we give back and educate where we can. We aim to connect the farmer to the restaurant and to introduce both to the community. Our goal is to make healthy eating more approachable and attainable.”
— CHEF BRENT HAZELBAKER