Michael Bryant's roots are showing. His culinary roots are French-Southern, having grown up in Virginia cooking alongside his mom from France, and now that he's the executive chef at the Churchill in West Hollywood, the menu there is California meets the Continent by way of the Deep South. Bryant started his career as a teenage dishwasher, who then worked his way up in Virginia kitchens until he landed a job with Norman Van Aken at Norman's in Coral Gables, Fla. He opened Norman's L.A. location and has worked at restaurants all over the city, including BIN 8945, Joe's, Father's Office and the Palihouse Hotel. He recently won a job back East on Food Network's "Chef Wanted" but chose to stay in L.A. to join the Churchill. On his menu are dishes such as blistered sweet corn with summer squash and paprika; octopus with preserved lemon, red pepper and garlic butter; spiced diver scallops with summer succotash and peas; and wood-roasted half chicken panzanella with wax beans and baby tomatoes.
No comments:
Post a Comment