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AGE: 33
HOMETOWN: Frederick, Md.—currently resides in Urbana, Md.
PROFESSION: Chef/Partner, VOLT Restaurant
CULINARY EDUCATION: A.O.S Culinary Arts, C.I.A.
FAVORITE SIMPLE SUMMER RECIPE: Marinated Grilled Hanger Steak, Silver Queen Corn and Fava Bean Succotash, Cherokee Purple Heriloom Tomatoes, Rick’s Arugula

 

Bryan is chef and partner at VOLT, a three-star fine dining establishment in his native Frederick, Maryland. He was classically trained at the Culinary Institute of America and was a protégé of celebrated chef Charlie Palmer. Bryan first fostered his passion for cooking during childhood, when his meals included produce harvested in the family garden. He has since become a strong advocate for meats, seafood, and produce that are local, sustainable and organic. Bryan says “through our choice of ingredients we become engaged in more than creating a great dining experience, but in supporting local agriculture.”

VIDEO: Get to Know Bryan

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