Dine & Grind: From the Ocean's Bounty to an Unconventional Restaurant – How Brian Bornemann's Crudo e Nudo is Redefining Seafood and Team Culture

In the world of food, some chefs let the latest trends dictate their menus. Others, like Brian Bornemann of Crudo e Nudo in Los Angeles, let the ocean—and uncompromising values—write every dish.

On a recent episode of Dine & Grind, Chef Bornemann shared the unconventional journey behind his Santa Monica "jewel box" of a restaurant: from sneaking a 75-pound tuna on a motorcycle up the 405 to building a pioneering, all-hands-on-deck kitchen culture. His story is proof that you can build something extraordinary—even during the most unpredictable times—when you anchor yourself in ethics, ingenuity, and team empowerment.

Rooted in Ingredient-Driven Values

While some chefs chase technique, Bornemann is, first and foremost, an ingredient guy. It's a philosophy that's rooted in his earliest food memories—tasting fruit at peak ripeness in his grandfather's backyard, where the expectation was always flavor at its best, right off the tree. That sense of timing, seasonality, and respect for each ingredient, he says, is what shaped his palate before he ever set foot in a professional kitchen.

After falling in love with Italian food during travels in Tuscany and Sicily, Bornemann honed his craft in kitchens where the chef hunted his own wild boar and made his own olive oil. "You'd never see imported truffles or tomatoes on the table there," he recalls. "Every menu was written only after a look at what the land—and the season—could provide." That singular commitment stayed with him, through Italian osterias, Colorado farm kitchens, and, ultimately, Crudo e Nudo.

Letting the Sea Write the Menu

Fast-forward to 2020 and the chaos of LA's pandemic shutdowns. For Bornemann, uncertainty became opportunity. When workplaces shuttered, he didn't freeze—he improvised. Armed with technique, relationships with local fishermen, and a folding table, he launched Crudo e Nudo as a pop-up in a West Hollywood parking lot. Demand surged. One night, out of fish and out of options, Bornemann drove to a supplier, snagged an 75-pound tuna, loaded it into an army surplus backpack, and delivered it by motorcycle.

This resourcefulness became Crudo e Nudo's defining DNA. For Bornemann, success wasn't about trend-chasing or safe bets—he built a menu that changes with the tides and local catch. Rather than rely on imported salmon or yellowtail, his kitchen says yes to whatever the ocean and LA's fishermen provide—from ikijime barracuda to species that rarely appear on mainstream menus.

"Most places build a menu and then order protein to fit," Bornemann explained. "We take what the sea brings and write our menu backwards. Our job is to showcase those flavors at their peak, no matter what arrives at our door." It's less predictable—but delivers jaw-dropping freshness and an ethical footprint as local as it gets.

Redefining Restaurant Culture: No Recipes, No Rigid Roles

Crudo e Nudo's radical respect for ingredients extends to its staff. In an industry notorious for burnout and rigid hierarchies, Bornemann flipped the script—with a four-day workweek, zero managers, and no traditional line cooks.

There are no recipes, either. The focus is on hands-on mentorship: teaching technique, tasting daily, and encouraging every team member to season and perfect each dish, not just follow instructions. The expectation? Be an adult, take responsibility, think holistically—whether you're butchering fish, greeting guests, or plating produce from the farmers market.

New hires unlearn old habits of "station mentality." The result: a collaborative, empowered team—including (unusually for a fish-focused kitchen) a standout crop of women fish butchers. Staff retention is off the charts, with like-minded people lining up, inspired by the restaurant's values and camaraderie.

"We're not here to cut food costs or please investors," Bornemann said. "We're here to build a place where food gets better every year because ethics set the foundation."

Looking Ahead: Bar Fortuna and the Bioregional Promise

Bornemann's next venture, Bar Fortuna, brings his journey full circle—channeling classic Italian inspiration but with a California soul. No imported truffle or pecorino. Instead, everything comes from the region's bounty, from locally made cheese to whole-animal butchery, handmade noodles, and more.

For Bornemann, it's not about replicating Italian cuisine but honoring its philosophy: Let the land (or sea) lead, and create with what's in front of you. "If I knew exactly what the menu would be, there'd be no point in doing it. That's not the exercise."

Chef Brian's Recipe for Success

So, what are Bornemann's three ingredients for lasting success? Olive oil, abbondanza (the Italian word for abundance), and unwavering flexibility. In his kitchen, that means channeling fullness—on the plate, in the moment, and through constant openness to change.

At Snibbs, we believe that the right mindset—and the right support—can help chefs and teams stand the test of time. That's why we're proud to champion kitchen culture that puts people and principles first.

Hungry for more culinary wisdom? Listen to the full Dine & Grind podcast with Brian Bornemann to hear more about his journey, his take on the future of hospitality, and the secrets behind Crudo e Nudo's cult following.

🎧 Listen now on Spotify, Apple Podcasts, or visit Dine & Grind for show notes and more inspiring chef interviews.