Jay Bryant admits that food is on his mind from the moment he wakes up: from the thrill of creativity and technical focus to his sense of accomplishment in delighting guests with a vibrant and flavorful plate. It’s this passion that has driven the Johnson & Wales graduate over the course of a decade in some of the Southeast’s finest kitchens – and continues to underscore his pursuit of culinary excellence as sous chef at Fish.
Jay began his career at North Carolina’s renowned Myers Park Country Club, moving quickly up the management echelon to head of the Club’s elite banquet program in just three years. He further refined his classical French technique in Charleston under the mentorship of industry stalwart Chef Bob Carter, before serving as sous chef to Certified Master Chef Olivier Adreini at Landfall Country Club.
Even as Jay’s impressive career blossomed in the Carolinas, he remained relentless in the pursuit of knowledge. He sharpened his skillset with stage experience at Michelin-starred Eleven Madison and Sepia, as well as Asheville’s acclaimed Rhubarb.
Now back in Charleston, our seasoned sous chef spends his waking moments outside the kitchen enjoying local seafood and live music around town – especially with furry friend Rosco in tow.