Culinary
Tara Bryan
Senior Culinary Director | Jean-Georges Management
Experience
2015 - 2017
Culinary Trainer & Coordinator
2011 - 2015
Executive Sous Chef
W Hotel and Spice Market (Starwood Hotels & Restaurants Worldwide, Inc.)London, UK
2009 - 2011
Sous Chef
Kinkou ConsultancyLondon, UK
2007 - 2008
Chef de Partie
The Wallace RestaurantLondon, UK
2007 - 2007
Senior Chef de Partie
AutomatLondon, UK
2005 - 2007
Chef Tournant
Jean-Georges ‘V’ at FiftyLondon, UK
2004 - 2005
Demi Chef de Partie
Nobu - Park LaneLondon, UK
2002 - 2004
Commis Chef
MirabelleLondon, UK
Education
2000
Food Preparation / Professional Cooking / Kitchen Assistant
Birmingham College of Food, Tourism and LeisureBirmingham, AL
Advice from Tara Bryan
Quotes about career path, skills, and teamwork from an industry leader.
Peter Lloyd, who was the Executive Chef at the W London and Spice Market gave me a piece of advice that evolved me as a chef and a leader.
He said, "You can’t talk to everyone the same way because people won’t react to it the same." It made me more thoughtful about the way I communicate with team members and am more mindful about how and what I say.
I put myself first.
For the longest time, I was always putting others before me – everything I did was because I thought my peers, mentors and leaders would want me to do things a certain way. When I started to take into consideration my needs, thoughts and priorities, I started to excel. I started to become a leader. I still think about others and am mindful of how and what I do, but in a different way.
I look for enthusiasm and willingness to learn, when hiring.
Even in the position that I am in, I am enthusiastic and always looking to learn, every day I go to work. I think it’s important to always be learning and growing and enthusiastic about it.
In culinary school, you learn your foundational methods, setting you up for a career in a restaurant.
At Jean-Georges, we have our own set of foundation methods and processes that we teach. When I teach cooks and chefs these, it’s so fulfilling as a leader to see their reactions and to see them perfect certain methods. I love to teach about new prep and cooking methods, new ingredients, farms and more.
People are my inspiration.
The bond and relationship amongst chefs and people who work in restaurants are unmatched. I am also so inspired by traveling and training the next generation of cooks.
If you don’t ask, you don’t know what will happen.
I am paving the way for other females in the industry. You have to push for yourself and what you deserve. This is a male-dominated industry, or at least has been for a long time. There is a change happening and I am proud to be part of that change and pushing boundaries. Additionally, Jean-Georges Management has so many powerful women in the company and I’m happy to be one of them.
For self-care, I get acupuncture treatments – I’m always on my feet and my mind is always working.
I try to go every week, if not every other week. It relaxes my body and mind.
Roles in Culinary
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