Brett started working in restaurants as a busser at the age of 14. After graduating high school he did volunteer work with AmeriCorps and traveled to Europe tasting the different cuisines which inspired him to cook. Moseley studied culinary arts at The Art Institute of San Diego. When moving back to Reno, after living in Seattle and Sacramento, he took a job as the chef de cuisine of Ciera steak house at the Mont Bleu hotel in South Lake Tahoe. After a year I left to continue learning and took a lead line cook job at Martis Camp in Truckee, CA. Within a year Brett became the executive Chef at Martis Camp, operating four different venues including banquets, golf events, wine dinners etc. He has always wanted to be an entrepreneur and work for himself. Brett started looking into the possibility of opening a restaurant and within three months found himself holding the keys to a nice downtown location. Moseley has been in business for four months and has learned an incredible amount of invaluable information. Washoe Public House features fresh, seasonal, local and hand crafted food. They offer only the best ingredients prepared from scratch every day. To find out how opening the Washoe Public House has been for Brett take a listen below.
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