Chef Brian Simmons
Brian grew up in Nunda, NY, son of Patricia and Dennis Simmons. He first started working in restaurants as a dishwasher at the age of 15, at State Street Station in Nunda. He attended SUNY Morrisville and earned an Associates degree in 2000 in Restaurant Management and Culinary Arts. While there he fell in love with the profession and excelled more than he had anticipated. During his second year in the program, he began working part-time, mostly during breaks, at the Yard of Ale. He gained increasing responsibility over the years, eventually becoming Chef. His dedication to the restaurant has only grown since then, along with his continuing passion for creating unique, eclectic dishes from fresh, high-quality food.
Brian’s greatest culinary influence has been Chef Bobby Flay, whose hearty and bold All-American dishes have inspired him for years.
He and his wife, Liz, live in Piffard with a brand new addition to the family; Audrey Josephine.
Susan Sweet
Sue has been part of the Yard of Ale team since 2002, serving, bartending and organizing parties. Sue thrives on making your experience the best it can be through accommodating special needs and attention to detail. Prior to her employment here, Sue managed the dining room at the Lodge at Woodcliff in Fairport for 4 years.
Ed Simandl
A native of Long Island, Ed has spent more than 30 years in the restaurant business. He came to the area years ago to attend SUNY Geneseo. After graduating, Ed stayed and later worked in many local restaurants, from the Beachcomber to Knickers. He was the food and beverage manager at the Holiday Inn for 8 years before selling liquor and wine for the past 26 years. Ed recently became partner in running the Yard of Ale with long time friend Brian in August 2007. Ed’s cooking abilities cross many cuisines, but his true love is in Cajun style, featuring the blackening of chicken, meats and seafood.