When Brittany Cochran graduated from Eastland-Fairfield’s Culinary Arts program in 2008, she was not thinking about television cameras or national competitions. She simply knew she loved being in the kitchen and wanted to build a career doing what felt natural to her.
Her passion for food started long before high school. She spent summers with her grandparents along the Ohio River in Eastern Ohio, helping tend their garden. She planted, harvested, and canned vegetables, then watched her grandmother turn that fresh produce into meals for the family. Seeing the full process from farm to table made a lasting impression.
“It was something I always knew I was going to do,” she says.
At Eastland-Fairfield, she trained under Chef Lomonico during her junior year and later Chef Eichorn during her senior year. The expectations were high, and she thrived in that environment. She still talks about the standards they enforced, from wearing a proper uniform to keeping a spotless station and communicating clearly in the kitchen. During her senior year, she was selected as one of a small group of students to work the Memorial Day Tournament at Muirfield Village Golf Club, an experience that exposed her to the pace and pressure of large-scale service. Those habits and that discipline continue to shape the way she leads her kitchen today.
After graduation, Brittany moved to Charlotte to attend Johnson & Wales University. She did not know anyone when she arrived. She just knew she wanted to pursue culinary school and experience something new. She earned her associate degree in Culinary Arts, then completed her bachelor’s degree in Food Service Management. The early years were filled with hands-on cooking labs and excitement. The later years focused more on the business side of the industry, which she now recognizes as equally important.
After college, she took a big leap and moved to New York City, where she worked under Marc Forgione. Adjusting to life in the city and the fast-paced kitchen scene wasn’t easy, but it pushed her to grow.
“Before getting on Top Chef, I thought moving to New York City was the hardest thing I’ve ever done,” she says. “I was young and it was challenging adapting to both the city and that work life.”
New York sharpened her skills and strengthened her confidence. It also connected her with mentors who still influence her today. Forgione remains someone she respects deeply and considers a friend.
Eventually, Brittany returned to Charlotte and continued building her career. After time in high-volume kitchens such as Mimosa Grill, she stepped into the Executive Chef role at Stagioni, where she has now been for five years. Stagioni, which means “seasons” in Italian, reflects her approach to food. She focuses on seasonal Italian cuisine and prioritizes local farms and regional ingredients.
“My fish is local. My hog is local. My produce is local,” she says.
With an open kitchen, she can see guests’ reactions as they take their first bite. That connection matters to her. She wants her food to feel inviting and exciting at the same time.
“I want them to look at it and say, ‘This looks incredible, let’s go,’ and then the table goes silent.”
That steady confidence carried her onto the national stage as a competitor on Top Chef. When asked if she ever imagined herself on a show like Top Chef, she laughs.
“Absolutely not.”
Competing brought a different kind of pressure. She is comfortable in the rhythm of restaurant service. That is her space. On Top Chef, everything moves faster and under a microscope. Timers count down. Cameras follow every move. Judges analyze every detail.
“It was extremely challenging, but also extremely rewarding,” she says. “I was intimidated, but also inspired.”
This season was filmed in Charlotte, making her the only chef representing the city. That brought pride along with pressure. She embraced the opportunity, knowing she was representing not only her restaurant but also the training and foundation that began at Eastland-Fairfield. She says she walked away with 14 lifelong friends and a deeper understanding of herself as a chef.
For current Culinary Arts students, her message is honest. This industry is not easy, and it is not about the money. It is about passion.
“As long as you have the passion, you can be taught every other skill.”
She encourages students to pay attention to details, push themselves beyond their comfort zones, and learn from mentors they respect. The work can be hot and exhausting, she says, but the reward comes when you see how food brings people together.
Season 23 of Top Chef premieres March 9 from 9:00 to 10:15 p.m. ET/PT on Bravo.