Chef Khyania Bryan

I am a 12 year cooking veteran with experience in many different cuisines. I studied at Kutztown University with the hopes of obtaining my degree in business management, but the culinary world pulled me back. After completing two years in undergrad I moved back home to get my feet wet in the food industry. I started with working on multiply food trucks( Say Cheese Philly, Street Food Philly, Foolish Waffles, Petruco Pizza...) to build up my confidence to make the transition to brick and mortar. I assisted close friends of mine through my food truck stint with opening up their brick and mortar Revolution Taco in the heart of Center City Philadelphia. Later, I transitioned to being the Co-Sous Chef at South Bowl Philly and integrated many different menu items that tantalized our customers taste buds. One of the most rewarding experiences I had was being able to work with Michelin star Chef Michael Solomonov at his James Beard Award winning restaurant Zahav. I learned how to really dig deep into my expansive palette and create dishes that help up to the standard of out clientele and work with food I was proud of transforming. I took that knowledge and pride and moved to Oakland, California with hopes to bring my inner city perspective and love of food to the west coast and make a name for myself. I worked at a amazing culinary experience that is Bull Valley Roadhouse in Port Costa, CA. I've honed in my skills of butchery, menu planning, troubleshooting kitchen mishaps and how to use local and fresh ingredients. My Move back to Philadelphia comes from wanting to bring what I've learned on the west coast back to people who find it intimidating or hard, that it can be fun and exciting.