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In February of 2010, Brent moved back to the Kansas City area to be closer to his family and began working at Nick & Jake’s. In the restaurant that sits a 45-minute train ride from Rome, he braised rabbit, made fresh pasta and discovered a complimentary cooking style to his French training. Many of the visions he has today are product of his three month internship at Zeppelin Ristorante in Orvieto, Italy.

He quickly adapted to cooking at high volumes during the five years spent at The Club at Longview in Waxhaw, North Carolina. The ultimate goal is to be known for having great food and drinks that keeps everyone craving more!īrent is from Hays, Kansas and graduated with a culinary degree from The Art Institute of Charlotte in 2006. Going with the Bistro theme allowed the freedom of combining food and drink of multiple flavors and cultures. They enjoy serving youth organizations or end of season sports celebrations. They support the local community and give back in any way possible. Brent and Coley met at Nick and Jakes in Parkville where Brent was a chef and successfully managed the kitchen for 4 years while Coley did everything in the front of the house from serving to bartending to training and eventually became one of Brent’s favorites on the line to expedite on busy nights, Brent says, “She was my left-hand and we got to where we didn’t even need to speak to know what needed to be done.”īoth Brent and Coley are from small towns and work hard to encourage a warm friendly atmosphere within the restaurant that models the small town values instilled by their families.

This dream became a reality in April 2014 when Brent and wife, Coley Mattison, opened the doors to BC Bistro. For as long as he can remember it has been Brent Mattison’s dream to open a restaurant to call his own.