[07/29/2025 note: the restaurant is relocating to 804 S. Sixth Ave. and scheduled to open late August.]
From Beverly Hills to the Old Pueblo
Best known for his appearances on Top Chef and Private Chefs of Beverly Hills, chef Brian Hill has cooked for stars like Mariah Carey, Mary J. Blige, and Eddie Murphy. But Tucson became his stage in 2022 when he opened Chef Brian’s Comfort Kitchen.
“When I got here on August 12, 2022, I looked around and saw it’s nothing here like that I’m doing,” Hill said. “There’s a lot here, but there’s nothing here that I’m doing, none of my cuisine. And I was like, I hit the lottery.”
Culinary Beginnings
Hill’s culinary roots started around age five. Hill sat on the counter to observe his grandfather transform vegetables into cuisine. He also drew inspiration from cooking programs on PBS and chefs such as Jacques Pepin, Julia Child, Patrick Clark, and Graham Kerr of the Galloping Gourmet.
“I was inspired, but it also the reason why I fell in love with it — because I knew I was going somewhere, in a place where no one went anywhere, which is any ghetto, USA,” Hill said. “The chances of making it out of the ghetto is about 15%, especially back then in my era.”
Television exposed him to audiences that would be curious about his restaurant, he said.
A Recipe Born in Mary J. Blige’s Kitchen
The inspiration for the restaurant goes back to 2006, when Hill worked as a private chef for Mary J. Blige.
“She said, chef Brian, when — not if — when you open your restaurant, put these items on your menu,” he said. “I was like, we’ve got a winner.”
Now, he’s bringing that same spirit to his own kitchen — with fried chicken sliders, soul-seasoned salmon squares, and sauces like “She Loves Me” that have regulars raving.
Soul Food, Refined
Hill calls his cooking “new and improved soul food,” rooted in heritage but elevated with clean, fresh ingredients.
“My idea of comfort food, what I believe it is, is when it makes you do this and smile,” he said. “I try and use very little salt and more fresh herbs.”
His three go-to herbs? Tarragon, basil, and rosemary.
Rather than chase culinary awards, Hill cooks what he loves.
“Everything [on the menu] is the stuff I used to cook for Mary J. Blige, Eddie Murphy and Mariah Carey,” he said. “If I can eat it nine days a week, it’s gonna be on the menu.”
A Community Favorite
“Tucson has embraced me, and it’s a magical place,” Hill said.
He reflected on one of his regulars, Doug.
“Doug immediately did a Yelp review,” Hill said. “He said, ‘I’ve never, ever, ever had so many different things going on in my palate… from a chicken slider. And your paprika and herby mayo? That’s incredible.’”
Hill also has a particular affinity for praise from the youth.
“When a nine-year-old with her mom and dad said, ‘Chef Brian, this is the best food I’ve ever had,'” he said. “Now, of course, she’s nine. I need you to understand — kids tell the truth. They’re truth-sayers.”
Food with a Message
Many dishes come with deeper cultural meaning. His “Exonerated Five” salmon squares reference the wrongly convicted teens from the 1989 Central Park case. The “Two Mr. Martins” fish and shrimp basket honors Dr. Martin Luther King Jr. and Trayvon Martin.
“That’s what really inspires me, events related to my culture — sometimes good, sometimes bad — that’s what this is all about,” Hill said. “I’m a chef, but I’m also an activist.” he said.
A New Home on Broadway Blvd.
Chef Brian’s Comfort Kitchen originally began at 611 N. 4th Ave., but quickly met growing pains with no indoor seating available for guests. While limited outdoor seating was available, Tucson’s scorching summers limited the appeal.
He closed that location to move the business nearby, but turbulence with the landlord led him to find another space just east of Central Tucson.
The 4400 E. Broadway Blvd. building has no signs on the street for Chef Brian’s Comfort Kitchen, so make sure to turn into the lot just west of the building before missing it. Upon approaching the building’s main southern entrance, find the restaurant entrance immediately on the left.
Interior vibes and food details
Step inside Chef Brian’s Comfort Kitchen to find an unpretentious dining room with casual café vibe. A series of coolers filled with beverages lines one wall, while handwritten signage and open shelving hint at the restaurant’s relaxed, DIY charm. One standout detail: a hand-painted table adorned with inspirational quotes like “Be Kind” and “Compassion.” Hill made the table himself.
Near the exit, a stand showcases lightly-opaque white paper bags of freshly fried flour tortilla chips. Hill said he intentionally uses the white bags to showcase the grease from them being freshly fried, but lines the paper bags to-go with plastic to keep car seats clean.
Diners can order breakfast all day from the menu, with his fried chicken and waffles as the highlight. Items sell evenly across the board, Hill said.
The newly added Love No Limit Salmon Croquettes includes two pan-fried croquettes with chopped salmon and fresh herbs. On the side, the She Loves Me Sauce has a light creamy tang with a subtle bite from chiltepín pepper. The accompanying salad includes roasted tomatoes and tangy pickled peppers.
To share, order the Golden Fried Chicken Pieces & Veggie Combo and mason jars of the Low and Slow Homestyle Brewed Sweet Tea and What’s the 411 Sweet Blueberry Punch.
The smoothly sippable sweet tea isn’t cloyingly sweet, while the sweetness of the punch is balance with the tartness of fresh blueberries. The fried wing, boneless thigh, and boneless breast all retained a satisfying crunch with a seasoned, juicy interior. The potato salad picks up spice from the red seasoning sprinkled on top, while the star of the meal was the collard greens.
Hill said the collard greens are vegan and cooked for 15 hours. The stems remained tender without any trace of mushiness or stringiness, despite the long cooking time. Sharp acidity helped counter any bitterness from the greens.
Looking Ahead
Hill has big plans for expansion, all anchored in Tucson.
“Another Chef Brian’s Comfort Kitchen — with a hand bucket car wash,” he said.
He also expressed interest in merchandising and bottling his original sauces, blueberry punch, and sweet tea. He also aims to have a frozen version of his chicken and waffles available at Costco.
Furthermore, he repeated emphasis on working with actor and filmmaker Tyler Perry in a cooking show.
“I want to work with Tyler Perry because Tyler Perry wants to be in the food space,” he said.
Chef Brian’s Comfort Kitchen is located at 4400 E. Broadway Blvd. Operating hours are 8 a.m.-8 p.m. Monday-Saturday. For more information, visit chefbrianscomfortkitchenaz.com.
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
