A man outdoors in a forest holding a small brown mushroom towards the camera. He is wearing a dark green shirt, a cap, and sunglasses hanging from his shirt pocket, smiling at the camera.

I'm Brian Gojdics — chef, forager, and founder of Drift Provisions.

I've spent more than 30 years cooking professionally, including two decades as Executive Chef and Director of Food & Beverage at Tutta Bella Neapolitan Pizzeria. Along the way, I've cooked and studied in Italy, traveled throughout Southeast Asia, and spent a lot of time exploring the farms, markets, waters, and forests of the Pacific Northwest.

All of it has shaped the way I cook today.

My foundation is Italian cooking. Years spent studying the food and traditions of Naples shaped the way I think about ingredients, technique, and simplicity. I'm a registered Pizzaiolo Verace Senior with the Associazione Verace Pizza Napoletana (AVPN) and the first U.S.-born pizzaiolo to earn that designation.

But Italy is only part of the story. My cooking has also been shaped by years of travel, particularly throughout Southeast Asia, as well as the Mediterranean, Mexico, and South America. Today, those influences come together with the ingredients and seasons of the Pacific Northwest.

After decades in restaurants, I started Drift Provisions because I wanted to get back to the part of the work I've always cared about most: the food.

Cooking for people directly gives me the freedom to pay attention to the things that matter — good ingredients, proper technique, seasonality, and what someone actually enjoys eating. I shop, cook, and build menus with the same care I brought to professional kitchens, without making the food complicated just for the sake of it.

I'm also a lifelong forager, fisherman, gardener, and traveler. Those experiences have taught me to pay attention to where food comes from and when it's at its best. Chanterelles in the fall, tomatoes at the height of summer, local seafood when it's in season — ingredients don't need much interference when you start with the right ones.

That's really what Drift Provisions is about.

Good ingredients. Real technique. Food made for the people eating it.

No shortcuts. No flash. Just good food, done right.

Drift Provisions — Food in Motion, Grounded in Craft

Two Margherita pizzas with melted cheese, tomato sauce, basil leaves, and a slightly charred crust on a wooden surface.
A man wearing a baseball cap, sunglasses, and a white t-shirt is slicing a pizza on a wooden cutting board outdoors near a brick oven, with greenery and a house in the background.
Chef Brian fishing for king salmon
Cluster of yellow mushrooms growing among green moss and small plants on forest floor.
Let’s meet!