Aujourd'hui at The Four Seasons
Boston
- Aujourd'hui at The Four Seasons
- Great Bay, Boston
- Restaurant L, Boston
- Cafe Louis, Boston
- Anago at The Lenox, Boston
- World Trade Center, Boston
Brick Loomis grew up in New York in food-crazy family. He studied American Literature and fell in love with Rock and Roll, Expressionist painters and Beat poetry. Then wine entered his life.
To supplement his nights playing bass guitar for punk rock bands, Brick worked as a property manager for the World Trade Center Boston, and enjoyed hanging out with the chefs and waiters. He took the plunge and went to work for a Restaurant Anago as a wine steward and loved it. It won a Best New Restaurant award from Esquire and was the hottest table in town for a year. I began tasting, reading and traveling for wine.
Brick then went to work for the legendary George Germon and Joanne Killeen from Providence's Al Forno when they opened Cafe Louis on Newbury Street. It was an education in regional Italian cuisine and a crash course in Italian wine and included his first trip to Italy.
From 2003-2005, Brick was General Manager of Restaurant L with Chef Pino Maffeo, acquiring 3 stars from the Boston Globe and another Esquire Best New Restaurant award. They were also featured in Food and Wine, The New York Times and Robb Report, but Brick was impressed that The Red Hot Chili Peppers played in their parking lot during the Democratic National Convention.
Brick then accepted the position as Wine Director for Chef Michael Schlow's Great Bay at the Hotel Commonwealth, creating a list of the "greatest hits of seafood whites" for a modern fish restaurant, as well as overseeing a huge dining room and a fledgling banquets operation.
Brick is now thw Sommelier of Aujourd'hui at The Four Seasons Boston, overseeing beverage for the busiest hotel in the entire company, and was voted Boston's Best Sommelier by Boston Magazine.