We recently sat down with Chef Bryon to learn a little bit more about his background, what he’s passionate about and why he’s personally excited about Concishare.

Where are you from?

Originally, I’m from Baltimore MD. I started cooking when I was 15 and have been pursuing
food for 20 years now. They say you need 10,000 hours of anything to be a professional or experienced in the industry and I’d like to think I’ve probably surpassed that in a very short period of time.

What are you passionate about when it comes to food?

When it comes to food, my biggest passion is sourcing the most fresh, seasonal ingredients possible and showcasing them in a simple way that connects with my guests – where they don’t feel intimidated by things like molecular gastronomy and flavors they’re not comfortable with. So for me, it’s all about taking delicious food flavor profiles and creating a story and connecting with the guests and making it an experience vs. just a sit down meal.

What are you passionate about besides food?

Besides food my biggest passion is fitness. As a Chef you work 14-16 hrs a day, you work 6-7 days a week and your body has a human potential and chefs are expected to go above that So I think a lot of chefs don’t do this but it’s been very near and dear for me the last 5-6 years is fitness, taking care of myself and then using that experience to translate into how I prepare my food and take care of the people I’m cooking for. Sometimes I’m cooking for people that have dietary restrictions, food allergies, special needs due to an illness and I’ve been able to bridge that gap with food, and be more into the nutrition aspect of food and fitness.

Tell us about your dreams?

I’ve found that my dreams evolved as I got a little bit older. When I was younger I was dead set on being a top chef by 30. I was able to accomplish that, and then I was dead set on having a restaurant empire.

However, over the years I’ve noticed it takes a big chunk of your life. A lot of chefs that are near and dear to me that have these restaurant empires don’t have balance. For me, it’s now finding new ways to use food and cooking, and all the stuff that we know and love about the food network and dining out, and translate it into new opportunities and business ventures. I think the hospitality industry has been stuck in its way for a very long time and needs to evolve, and participating in things like Concishare is a great way to expand and grow both personally and professionally.

How did you get started in cooking?

My career in food started back in high school. I lived in a small town in western MD and we moved from the city to the rural parts where there were cows and farms. Not a lot of options for jobs. If you want those shoes, you’re going to go work for it. I started working at a Burger King at 15. The adrenaline rush really got me. We would have races to see who could compose the fastest Whopper and still have it look closest to what you see on TV commercials. Win bragging rights. Fast forward to graduation, I was into that “you gotta go to college, get a job, follow the system” we’re programmed to do but it wasn’t speaking to me. I dropped out of college for computer sciences and went to culinary school and the rest is history. Been cooking ever since.

What keeps you motivated?

Questioning everything and finding new ways to do what we’re used to doing. “Oh we do it this way because it works.” What if there is a different more efficient way? There are recipes in food, especially in baking. It’s more of a science, but I think when it comes to food there is a lot of flexibility and creativity. People forget that chefs are scientists. Chefs are artists. We’re creating with our hands just like a painter or a musician. We’re just doing it with something you consume.

What drives me is seeing people’s faces light up when they experience a new flavor profile, technique or variation of a dish they haven’t seen before.