Stuart attended of the Culinary Institute of America in Hyde Park New York, where he graduated with top honors. He then began his cooking career in the 1990's working for Chef John Hogan in Chicago at the acclaimed Savarin restaurant. Nicole's pastry and baking skills were first nurtured at the Red Hen Bakery in Chicago under Chef Nancy Carey.

In the spring of 2000, Stuart and Nicole were hired to be the Executive Chef and Pastry Chef at the legendary Tapawingo in Ellsworth, Michigan. In 2003, Stuart was named one of Food & Wine Magazine's "10 Best New Chefs" of America for his technique and commitment to using the best local ingredients. In 2004, Stuart and Nicole were recruited by Restaurateur Drew Nieporent and Master Sommelier Larry Stone to take over the kitchen at the famed San Francisco restaurant Rubicon.

In 2011, Stuart and Nicole opened the award-winning State Bird Provisions, which has introduced a new way of thinking about dinner and service. Aside from earning legions more fans, they have received the following recognition and accolades: Food & Wine Magazine's Best Chef All-Stars 2013; James Beard Award: Best New Restaurant 2013; awarded one Michelin star in 2013.

Nicole Krasinski & Stuart Brioza's Restaurant: