Brian Enyart began his career at age 19 working for acclaimed chef Rick Bayless at Frontera Grill and was eventually promoted into a managing chef role. In 2007, he was named chef de cuisine at Topolobampo, where he oversaw the creative direction of a kitchen team of more than 50 employees. During his tenure, Topolobampo became the first restaurant in the Michelin Guide’s 100-year history to earn a star. Bayless took Enyart on several trips to Mexico, which continues to influence his cuisine today.
In 2015, Enyart and his wife, Jennifer, opened Dos Urban Cantina in Chicago’s Logan Square. The Mexican-inspired restaurant uses techniques, ingredients and classic dishes as an inspiration to explore the flavors of Mexico in the Midwest. Dos has received significant praise since opening, including Chicago Tribune calling it “the most important Mexican restaurant to open in Chicago since Topolobampo” and Chicago magazine’s #5 Best New Restaurant.