Brett is the chef at The Ground, where he combines his love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants. 

Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He decided to turn his passion into a profession and attended Johnson and Wales University, graduating Magna Cum Laude with a Bachelor’s Degree in Culinary Arts in 2005. He ventured West to Yountville, California to further his hands-on experience at the highly acclaimed Etoile at Domaine Chandon, and later Thomas Keller’s the French Laundry. By 2008, Uniss landed in New York City to continue working with the Thomas Keller restaurant group as Chef de Partie at per se, eventually being promoted to Sous Chef at Bouchon Bakery. He then moved to Las Vegas, where he honed his skills at é by Jose Andrés and drew inspiration from other sin city standouts, working at both italian standout B&B Ristorante at the Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea. 

When he’s not in the kitchen, Uniss enjoys spending time with his wife and two young daughters, foraging in the Oregon wilderness, and lending a hand in the market garden at Tabula Rasa Farms.