Share your talents, background and expertise.Chef Bryan began his culinary career at the age of 15 in Newport Oregon, a town of about 10,000 on the pacific coast, also know as the Dungeness Crab Capital of the world! Beginning in the restaurant business as a bus boy at a fine dining establishment, over the years he worked his way up to a line cook and knew he had a true passion for food. After graduating high school he decided to follow his dream of being a chef. He decided to move to South Lake Tahoe Nevada and landed a ACF apprenticeship position at Harvey's Casino Resort. Two years latter moved to Eugene Oregon & accepted a position as Sous Chef with Stuart Anderson's Black Angus Steak house. In 2000 he was moved by the company to be the Executive Chef of there Beaverton Oregon location, a suburb of Portland OR. Several years later was asked to move to Indianapolis to over see three locations. Chef Bryan was again asked to move to Seattle after closing the Indianapolis units after a company restructuring. After two years in Seattle he decided to move back to Indianapolis, his wife's home state. He then started with Claddagh Irish pubs as Senior Executive chef over seeing nine of the seventeen Midwestern pubs. Within two years he was promoted to Corporate Executive chef over seeing all seventeen pubs. In 2010 he decided the traveling life of being a Corporate Executive chef was not for him anymore & he was ready to settle down to start a family. Weber Grill restaurant in downtown Indianapolis is where he decided to put his skills learned over the years to the test. Over seeing one of the busiest restaurants in downtown Indy was by far a great challenge but one thing was missing for Bryan, his great ability to be an artist to creat first with the eyes & then your pallet. His food philosophy is to not only to create great looking & great tasting food, but “food with feeling,” which he says he achieves by working to inspire everyone around him. Taking the position at the Hawthorns Golf & Country Club has given Bryan the ability to create many dishes across a wide spectrum to meet the demands of the membership of a country club. Bryan overseas two restaurants & a banquet room that seats 300. In January of 2015 Bryan was promoted to the Director of F&B & Executive Chef. Bryan now manages 65+ employees throughout the F&B department.