Executive Chef Brian Sinnott's love for cooking took root in his East Coast Italian upbringing, where dining was a family affair meant to be shared at the table. His love of fresh produce, well-balanced flavors and simple, clean ingredients makes his "New American Cuisine" at 1500's fresh, exciting and flavorful. His innovative seasonal menu featuring farm-fresh, artisan grown products from small local and regional farms changes constantly.

At an early age, his passion for food began to blossom and at fourteen he was working in the produce section at the local grocery store. After receiving a degree in Sociology at the Miami University in Ohio, Sinnott couldn't escape the lure of cooking and headed west to learn from the best. Upon arriving in San Francisco, Sinnott began apprenticing in some of the city's finest kitchens, eventually working his way up the ladder to chef at such top restaurants as Jeremiah Tower's Stars, Acquerello, and MC2 and the Girl and the Fig.

His philosophy is simple, "Let the best ingredients shine on their own with minimal preparation." His ability to bring the farm to the table has transformed the menu at Molly's into a nightly celebration of New American cuisine featuring such items as Pan Seared Maine Diver Scallops with lemon truffle gnocchi, lobster beurre fondue, pea sprouts, or a succulent Herb Crusted Colorado Lamb. His appetizers let the bounty of local farms sparkle. His Squash Blossoms filled with ricotta and basil, and fresh corn sauce will tantalize your taste buds, or try his Baby Beet salad and Goat Cheese Soufflé with petite herbs, orange vinaigrette, balsamic glaze. Sinnott has married his love of fresh seasonal produce and passion for classic cuisine to create a memorable dining experience.