Bryan grew up in America's most Eastern seaport town - Eastport, Maine, famed for its seafood.
Hailing from a family of great food lovers, it was little surprise that after attending the University of Southern Maine, he went on to study for a Culinary Arts Degree at New England Culinary Institute in Vermont.
California's Napa Valley is a famous training ground for aspiring chefs and Bryan interned at the prestigious Martini House in St Helena, Napa Valley in 2005.
Bryan then went to work with chef Joseph Humphrey at Meadowood Resort (a Relais & Châteaux property), and was part of the team that earned themselves 2 Michelin stars after just a year of operation. To complete his time in Napa, Bryan worked under Japanese Chef Hiro Sone at Terra, with its Michelin star rating and loved experimenting with the fusion of Asian and Western cuisines.
His passion for Asian cooking brought him out to South East Asia in 2007 where he fell in love with Cambodia and decided to call it home. After working for two years as Hôtel de la Paix's Sous Chef, he took the position of Executive Chef in July 2010.
One of Bryan's aims is to raise the profile of Khmer cuisine within Asian and International circles. He enjoys the challenge of creating a ‘daily changing', highly seasonal Khmer menu alongside à la carte dishes with French, American and Asian influences.