In 2020, Brian opened The Break Room at Greylock Works, built in an old cotton fabrication mill in North Adams, MA. Started with zero foot traffic and built a locally sourced restaurant with over 300,000 visitors last year.

The restaurant was closed at the end of 2024 to focus on his catering and a speakeasy-style private dining club.

Before that, Brian was Vice President of Culinary Development for Main Street Hospitality Group. Brian was Responsible for the kitchen culture and food at The Red Lion Inn, Main Street Catering and Events, and numerous Cultural Cafes, including The Norman Rockwell Museum and The Mount. He secured, developed, and oversaw the Seeds Market Café at Hancock Shaker Village, a scratch kitchen harvesting from the fields of the village. He designed, developed, and started operations of Eat on North, located in Hotel on North, a boutique hotel in an urban setting in the heart of the Berkshires. In his sixteen-year tenure at The Red Lion Inn, he established strong relationships with regional farmers and food producers and purchased more than $700K in local foods annually, a compelling contribution to the regional economy, and carries that practice through to all new properties.

A graduate of the Culinary Institute of America in Hyde Park, NY, he served on the board of the Norman Rockwell Museum and the Railroad Street Youth Project, where he coordinated the culinary arts program for at-risk youth in the Berkshires. For two years, he was the President of the Board of Directors of Berkshire Grown, an organization dedicated to promoting the support of local farming and strengthening the relationships between local farmers and restaurants..

As a member of the James Beard Foundation, Brian has curated Berkshire regional dinners annually at the James Beard House and presented a solo dinner in September of 2014, one of nine solo appearances there. He participated in the James Beard Foundation’s TasteAmerica Boston event and has been the selected chef for four years for Outstanding in the Field, held at iconic farm locations in the Berkshires. He took home top prize in Boston’s American Lamb Jam in 2012 and People’s Choice at Lamb Jam finals at Sunset’s Savor the Central Coast. Alberg participates in the Nantucket Wine and Food Festival, Newport Wine and Food Festival, and has been a featured chef at the New York Wine & Food Festival. He has taught a series of classes at Haven’s Kitchen in New York featuring Berkshire tastemakers. Alberg is the founding chair of Berkshire Farm & Table, the organization bringing culinary artisans, farmers, and foodmakers to the table in the beautiful and historic Berkshires and Hudson Valley.

He co-authored a Farm to Table Cookbook showcasing Hudson Valley and Berkshire Farms. He has appeared on Good Morning America, Chronicle, TV Diner with Billy Costa, Albany (N.Y.) News Channel 13, WWLP’s Mass Appeal, and WGBY’s On the Menu! As well as on NECN’s Mad Fisherman with Charlie Moore. He has been interviewed by Heritage Radio Network, Robinhood Radio, and WAMC (Northeast Public Radio) and has been written about in The Boston Globe, Saveur, Metroland, Hudson Valley Magazine, and Gastronomica.

https://www.youtube.com/watch?v=cX3SBfpI0t4

A native of Copake, NY, he now resides with his family in Kinderhook, NY.