[1] In his 2000 memoir Kitchen Confidential, Anthony Bourdain referred to Bryan as "a cult figure among cooks".
After graduation, he enrolled in Johnson & Wales University's College of Culinary Arts.
He dropped out of school to work for Robert Kinkead at Harvest in Cambridge, Massachusetts.
After moving to France, he returned to the US and worked at 21 Federal in Nantucket, Massachusetts for a time.
Bryan reworked the menu to include meat and turned the struggling restaurant around.