Hi, there!

I'm Brian Gojdics, and here’s my story.

I am a chef, forager, and founder of Drift Provisions, a culinary practice rooted in seasonal rhythm, grounded technique, and soulful execution. My path has taken me from the flour-dusted pizzerias of Naples, Italy, to the wet markets of Thailand, to the forests and farmers markets of the Pacific Northwest — always in pursuit of food that is honest, soulful, and deeply rooted in place.

Drift Provisions was born from a desire to slow down — to cook with more presence and more purpose. After over 30 years in the restaurant industry, including two decades as Executive Chef and Director of Food & Beverage at Tutta Bella Neapolitan Pizzeria, I stepped away from high-output restaurant life to return to the craft itself: cooking food that’s personal, wild, and deeply grounded in the local landscape.

I built Drift Provisions to be more than a service. It’s a philosophy — Food in Motion, Rooted in Craft. It’s a way of cooking that follows the land and the moment. Whether I’m preparing meals for a busy family, designing a wood-fired menu for an intimate gathering, or simply preserving peak-season produce, my work is guided by intuition, tradition, and the joy of sharing good food.

My foundation is in Italian food. I am proud to be registered with the Associazione Verace Pizza Napoletana (AVPN) as a Pizzaiolo Verace Senior and I am also the first US born pizzaiolo to receive this designation. Drift Provisions, however, draws from a global pantry. I lean into the funk and fire of Southeast Asia, the simplicity of the Mediterranean, the earthiness of South America and Mexico, and the natural flavors of the Pacific Northwest.

At Drift Provisions, meals are cooked slowly, with attention. Every ingredient tells a story. Every dish carries something true. If you're looking for food that feels like it was made for you — seasonal, rooted, and wildly good — you’re in the right place.

Drift Provisions — Food in Motion, Grounded in Craft

Let’s eat well, together!