Tre Rivali Executive Chef Brian Cripps will take the spotlight on the Food Network later this week as he faces off against the formidable skill of celebrity chef, Bobby Flay.
The newest episode of “Beat Bobby Flay,” which airs on the Food Network on Thursday, July 20 at 8 p.m. CST will put Cripps’ skills to the test as he vies for victory against Flay and works to impress the judges with culinary creativity, unique flavor profiles and innovative techniques.
Cripps has got chops
Cripps, an industry veteran whose career has included work with the only three Michelin-starred women in the world, Dominique Crenn at Atelier Crenn in San Francisco as well as Spruce, a venue which garnered its first Michelin star during his tenure. Cripps has also had the pleasure of working alongside chefs including Ludo Lefevbre and Simon Dolinky.
Cripps, who joined the Kimpton Hotels & Resorts in 2017 and came to The Outsider as the temporary acting chef in 2021, swiftly fell in love with the Cream City and decided to lay down his roots in Milwaukee by accepting the role of Tre Revali’s Executive Chef. Through his work, Cripps honors and enhances the restaurant’s Mediterranean-inspired cuisine through the use of hyper-local ingredients and unexpected, yet delectable flavors.
Does he stand a chance?
Just as he does during his worthwhile twice-monthly Chefs Counter dinners, guests can expect Cripps to showcase his creativity and quick thinking as he seeks to win over judges Michael Jenkins, Nasim Alikhani, Michele Ragussis and special guest/supermodel Ashley Graham during the swiftly paced show.
How will he fare against Flay? Well, it seems we’ll just have to watch to find out.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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