Meet Brian Driscoll

We’re excited to introduce you to the always interesting and insightful Brian Driscoll. We hope you’ll enjoy our conversation with Brian below.

Brian, we’re thrilled to have you on our platform and we think there is so much folks can learn from you and your story. Something that matters deeply to us is living a life and leading a career filled with purpose and so let’s start by chatting about how you found your purpose.

I found my purpose through opportunity. From the earliest days of my career as a dishwasher just starting in the industry and working my way up to cook, server, and bartender, I’ve always taken pride in doing every job with care and intention. I never saw any role as “just” a stepping stone. I wanted to be the best I could be in that moment, for the team and for the guest.

Along the way, my leaders noticed. They gave me more responsibility. And I always said yes because I wanted to put myself in a position to make a difference. Whether it was crafting a memorable meal, managing a dining room, or building a team, I realized that hospitality was more than a job to me. It was a calling.

That journey ultimately led to the creation of DRISCOLL, where our mission is to elevate hospitality for discerning culinary and travel enthusiasts. We do that by offering a unique combination of innovative food and beverage experiences, approachable luxury, and personalized service. Everything we do is grounded in our brand promise: Creatively Conceived. Exclusively Tailored. Professionally Executed.

Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?

DRISCOLL started as a way for me to bring my passion for hospitality into people’s homes. I’d spent decades in restaurants, but there’s something powerful about creating a personalized experience, whether it’s a chef’s dinner for two or a curated celebration for 20. That’s where our business, DRISCOLL Cuisine & Cocktail Concepts, began. We knew we could excel at offering elevated private chef services designed to make people feel seen, celebrated, and completely at ease.

From there, we expanded into The Concept, our private retreat located in the tranquil Moon Valley neighborhood of Phoenix. It’s a space where guests can unplug and reconnect with each other to enjoy delicious food, great cocktails, and a setting that feels both luxurious and relaxed. We host intimate gatherings, culinary experiences, and chef-led classes that reflect our belief in thoughtful, high-touch hospitality.

Now, we’re building on that foundation with the upcoming launch of DRISCOLL Dry, a new line of zero-proof ready-to-drink cocktails. These are chef-crafted beverages designed to be enjoyed on their own or transformed into low- or full-proof cocktails. For us, it’s about giving people more freedom to choose how they drink, without sacrificing flavor, complexity, or ritual.

Whether we’re cooking in someone’s home, welcoming guests to The Concept, or creating something new behind the bar, our focus is always the same: make people feel good and make it a memorable experience.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

For me, the three most impactful qualities have been attention to detail, leading by example, and performing under pressure.

Attention to detail isn’t just about perfectionism. It’s about care. Whether you’re plating a dish or greeting a guest, people notice the little things. Over time, those little things build trust, and that’s what hospitality is really about. My advice? Slow down. Practice observing the full picture and the fine print. It’s a muscle you develop over time.

Leading by example has been central to how I build teams. I’ve always believed that if you expect excellence from others, you have to demonstrate it yourself. I’m not above any task. Whether it’s taking out the trash or scrubbing a floor, I’ll jump in if that’s what’s needed to get the job done. That approach builds camaraderie, and over time, it helps develop strong, high-performing teams. For anyone early in their career, I advise you to be someone others can count on. That applies not just to your skills and experience, but also your consistency and integrity.

And finally, I’m a “game day” player. I thrive in fast-moving situations where everything’s on the line. It’s not about chaos for the sake of it. For me, it’s about knowing how to focus and deliver when the stakes are high and the timeline is short. My advice here? Get comfortable with discomfort. Learn how to breathe, prioritize, and execute even when it’s not all going according to plan. That’s where growth happens.

What has been your biggest area of growth or improvement in the past 12 months?

This past year has stretched me in ways I didn’t expect. I’ve grown not only as a hospitality professional, but I’m also learning more about myself as an entrepreneur and emerging thought leader.

We’ve expanded our canvas at DRISCOLL: launching The Concept, our private retreat where I host chef dinners and cocktail classes; co-writing our first book, The DRISCOLL Method, to share our philosophy of modern hospitality; and now developing a line of zero-proof ready-to-drink cocktails through DRISCOLL Dry. Each of these is an extension of what I’ve always done, but they’ve also required me to step outside of my comfort zone.

Writing a book, for example, was something I never saw myself doing. Public speaking and putting myself out there as a “thought leader” still give me a bit of anxiety. I’d be lying if I said I wasn’t nervous. But over time, I’ve learned that fear is part of growth. I don’t ignore it; I just don’t let it stop me.

I’m starting to embrace the idea that I have something valuable to share, whether that’s through consulting, mentoring, or simply telling my story. The entrepreneurial journey has taught me that it’s okay not to have all the answers at the start. What matters is taking the leap anyway, staying open to learning, and always keeping the guest experience at the heart of what we do.

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Image Credits

Arthur + Allen Real Estate Media
Christine Hyatt Photography
Stephen Shefrin Photography

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