Bryar Brown might as well have been born in the kitchen. The child of restaurateurs, he was raised in the kitchens of some of the most prestigious bay area restaurants. As a toddler, Bryar kept himself busy playing inside stockpots with wooden spoons entertaining the kitchen staff while his parents cooked and tended to clients. The kitchen later remained a welcome place to cultivate his career.
As a budding chef, Bryar Brown traveled to Santa Fé to train under David Tannis at Café Escalera. It was under David Tannis that he began to appreciate the importance of seasonal cooking.
Upon returning to the Bay Area, Bryar worked as Sous Chef at BayWolf Restaurant. There, under the mentorship of Michael Wild, he learned the intricacies of running a restaurant. It was also in the BayWolf kitchen that Bryar met Rebecca Carter, and a long-lasting friendship began. To further refine his skills and expand his knowledge of organic, seasonal, and regional cooking, Bryar moved on to Alice Waters' Chez Panisse. The cooking process became a ritual. Through these experiences, Bryar learned to create a dining experience worth savoring and cherishing.
Bryar Brown and Rebecca Carter shared the desire to bring the fine culinary dining experience beyond the restaurant and into people's lives. Based on their common values and culinary beliefs, Bryar and Rebecca founded Carter Brown Catering.
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