Interview with Phillip Bryant

Interview with Phillip Bryant, a Miami chef and a partner in the consulting and food concept development firm Heirloom Hospitality Group. A native of Virginia, Bryant began cooking at age 15 and worked as a chef in Richmond before moving to Los Angeles to gain experience with Chef Norman Van Aken at Norman’s on Sunset. After a stint in Key West, he moved to Miami as executive chef for the new Norman’s 180. He then opened Yardbird Southern Table & Bar as chef de cuisine and was later executive chef at Swine Southern Table & bar before becoming the executive chef/owner at The Local Craft Food & Drink.