Brian Flagg, Executive Chef

Brian Flagg of Andover, Mass. joined The Sole Proprietor's team of top-caliber chefs as Executive Chef, joining Chef Joseph Wong, after serving in that role for some of the region's top restaurants.

He served, most recently, as Executive Chef of the Millennium Boston Hotel and, before that, as Regional Executive Chef for Jasper White's Summer Shack. He also served as Executive Chef at the Lyceum Grill in Salem, Harvest in Cambridge and Union Station Brewery in Providence, R.I. He was also a Sous Chef at Olives in Boston.

His career highlights range from being the 1991 valedictorian of the Culinary Institute of America to preparing dinner for Julia Child on her 80th birthday. He was named Providence's best new chef in 1994 and was chosen by then-Governor Mitt Romney to represent Massachusetts at the 2006 Great American Seafood Cook-Off.

Flagg has received rave reviews from Improper Bostonian, Boston Magazine, The Boston Herald, The Boston Phoenix and Style Magazine.

He came to The Sole because he found the Worcester Restaurant Group to be "perfectly tailored" to his experience and interests.

"One of the many rewards of my career has been the ability to cultivate a gastronomically strong, savvy, smart, stable, motivated and happy team," he said. "At The Sole, we are working together to create an even stronger organization, full of new ideas and energy."

Joseph Wong, Executive Chef

Joseph Wong of Sturbridge, Mass. joined The Sole Proprietor in 1999 as an Executive Chef after serving as an instructor at Paul Smith College, a culinary school in Paul Smith, N.Y. In addition to teaching, he was responsible for operating two restaurants and a student kitchen. The restaurants he managed were Lydia's, a fine-dining establishment seating 80+, and The Boathouse, a casual dining restaurant seating 45.

Before joining Paul Smith College, Joe spent two years as Executive Chef at The Kravis Center for Performing Arts in West Palm Beach, Fla. The Kravis Center included a 130-seat fine-dining restaurant and banquet facilities that could serve up to 1,800 people. He also served as a working Executive Chef for six years at The Shipyard, a 225-seat fine-dining restaurant in Albany, N.Y. He is a graduate of the Culinary Institute of America in Hyde Park, N.Y. and is a Certified Chef.

What he likes about serving as Executive Chef at The Sole Proprietor, he said, is, "the pace, the food, the people and the management."

He cooks a wide range of meals, he said, but "a lot of my dishes have an Asian flair. I have a background in Japanese and Indonesian cooking. I like to infuse those flavors in some of my dishes."