Brett Schaublin, a Napa Valley-raised chef, began his culinary career at Calistoga Ranch before honing his skills at Angele and Redd under Richard Reddington. As Executive Sous Chef at Redd, he helped maintain its Michelin Star, mastering butchery and meat preparation. He later became Chef de Cuisine at Redd Wood, managing a charcuterie program and refining his expertise in pizza and pasta. After gaining operational experience at Morimoto Napa, he shifted to catering, where he met Jessica Kerr. Together, they founded Biscuits BBQ, evolving from a pop-up to a downtown Napa restaurant known for its creative, seasonally inspired smoked dishes.