My F&W
quick save (...)

Bryan Caswell

Chef Bryan Caswell
Photo courtesy of Bryan Caswell

Why he won Because he sources an outstanding array of seafood, then prepares it using techniques he mastered while cooking around the world.

Born 1973 Raised Houston

Education The Culinary Institute of America in Hyde Park, NY.

Experience Via Veneto, Barcelona; Union Pacific and Jean Georges, New York City; Mandarin Oriental, Hong Kong and Bangkok.

Fantasy splurge Eating in Lima, Peru. “There are more kinds of fish per square inch there than anywhere in the world.”

Favorite childhood dish Collard greens made by his grandmother, Bertie Bea Caswell. “She’d get a pan ripping hot and braise them. They’re on our menu.”

Advice to aspiring chefs Work in a Waffle House. “You’re cooking by yourself, so there’s no one to save you. My sous chef worked in a Waffle House, and she’s the fastest line cook I’ve ever seen.”

Favorite cookbook Sex, Death & Oysters by Robb Walsh. “I’ve eaten oysters since I was six, so if I can learn something about them, that’s amazing.”

3 recipes by Chef Bryan Caswell
advertisement
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.
advertisement

Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.