Mainstreet Ventures Restaurant Group (MSVRG) Executive Chef Brent Courson currently oversees 19 distinctive eateries that span across 11 cities in 4 states.
Like most young aspiring chefs, Courson initially started in one of the lowest restaurant positions bussing tables as a summer job in June of 1997 for Mainstreet Ventures’ restaurant D. Dennison’s in Livonia, MI. Courson also assisted with the prep work in the kitchen and was soon offered a position as a line cook. Courson quickly learned the challenges of the kitchen. Courson thrived in the demanding, fast-paced kitchen working night shifts and the lunch rush. In an effort to advance his career, Courson started his culinary schooling at Schoolcraft College in Livonia, MI. but only completed the first 3- semesters before being called away to a new position.
Courson then went to work as an international account chef for LSG sky chefs, the world’s largest provider of airline catering. Having spent some time in the demanding world of catering services, Courson fondly remembers the mid-summer day that MSV Executive Chef Simon called him at the airport and presented a new opportunity for Courson to re-join MSV as a sous chef.
Courson accepted the role as the sous chef at Real Seafood Company in Ann Arbor, MI in July of 2001 and was quickly promoted to the executive chef position in 2003. In 2004, Courson advanced to the executive chef position of the newly opened Real Seafood Company in Naples, FL and maintained that role for 5 years before being promoted again in March 2009 to the general manager of the restaurant. Courson spent most of his career at MSV under the guiding wing of founding partner Executive Chef Simon Pesusich (retired December 2013). Pesusich was a classically trained and accomplished head chef of MSV for over 32 years. Courson’ s keen eye for detail, exemplary skills in executing stylized entrées and his ability to manage multiple highly talented chef’s throughout the MSV family of distinctive eateries earned him the title role of MSV Executive Chef in January 2014 by MSV CEO, President & Co- founder Michael C. Gibbons and the MSV management team.
Chef Brent Courson resides in Canton, MI with his wife, and their three children.