Montrio Bistro is pleased to announce that longtime sous chef Bryan Copp has been promoted to chef de cuisine under the direction of executive chef Tony Baker. Copp started at Montrio in 2009 as lead cook and was promoted to sous chef in 2012. As chef de cuisine, Copp will be directly assisting Baker, who is also a partner in the restaurant.

Copp started his restaurant career at several casual dining restaurants while he attended Everett Alvarez High School in Salinas. He served an internship with chef Todd Fisher at the then-Hullabaloo Restaurant in Salinas. Over a period of four years he worked his way up to sous chef at Hullabaloo. Copp stayed with Fisher after Hullabaloo closed, assisting him in his other ventures that included catering and wine dinners as well as assisting at every Pebble Beach Food and Wine even since its inception 10 years ago.