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Phillip Bryant was raised in rural Stafford, Va., in a household where canning and pickling came as naturally as climbing the trees in the orchards. His first steps into the culinary profession immersed him in Richmond’s restaurant scene. But in 2005, Bryant honed his skills by moving West and training with chef Norman Van Aken at Norman’s on Sunset Boulevard in Los Angeles. Bryant impressed the master chef with his diligence, working through every station until he was…