Hello…
My name is Todd Bryant and I am an ‘old school’, self-taught chef with over 30 years’ experience within the food world. I was raised with respect for others, southern manners and an abundance of patience along with a little charm sprinkled on top that has molded me into a talented coach, teacher and respected culinary instructor.
“ToddFather” - nickname bestowed upon me by my fellow cooks for being the oldest guy on the line…i.e. “Godfather”
Authenticity…
"Being honest may not get you many friends, but it’ll always get you the right ones."
- John Lennon.
Experience…
My professional culinary career began cooking at Pop’s restaurant under James Beard Award-winning Chefs Ben and Karen Barker of Magnolia Grill and my mentor, Scott Howell at Nana’s while also attending the University of North Carolina at Chapel Hill. These icons and role models helped educate and motivate me so that I could one day work for some of the best chefs in the country. I’ve studied at the Sushi Institute of America under MasterChef Katsuya Uechi and worked for famed Restaurateur and Chef Charlie Palmer. I’ve also opened a couple of new restaurants on the shores of North Carolina, including my own. My passion led me to New York City and positions working for Alex Stupak at Empellon’ and most recently, Top Chef Alum Leah Cohen as Sous Chef at her flagship restaurant Pig & Khao.
Passion…
Throughout my time in restaurants, I have been increasingly drawn to the teaching aspect of the kitchen and my role in that process. Recently I made a few changes in my personal career path by joining the ‘Allergic to Salad’ team whose education program helps teach underserved youth throughout NYC. I’m always excited to share my love of gastronomy and the many wonders of the food world. As part of my mission to continue learning, growing and assisting others I am presently working on my Master’s degree in Food Studies at New York University.
