BRYANT WITHERS
CHEF
Born and raised on the coast of the pan handle of Florida, Bryant's interest in cooking sparked as a young child watching his nanny cook fried chicken, hunting and fishing with his three brothers, and helping his parents with their family restaurant. The family owned establishment was a true coastal southern restaurant and taught Bryant the most important thing in the restaurant is hospitality. What began as simply being a member of the family, developed into an enduring passion that utilizes Bryant's talents not only culinary but his ability to coach, develop and woo individuals.
His passion for fresh, local and genuine ingredients for his plates is meticulously thought out on a seasonal basis and can accommodate all needs and desires for the most refined guest. Bryant’s cuisine is a study in culinary history, continued personally motivated growth and education, refined and reinvented for the modern palate.
Bryant’s attention to detail doesn’t end at the elegant, rugged, refined, familiar culinary masterpieces that he develops in the kitchen but every miniscule aspect of the overall experience. He has the ability to provide every individual with the specific attention and mentoring necessary to develop them into the tools needed to achieve his vision. Chef is a remarkable boss, manager, coworker, director and artist. His resume explains the level of spectacular places he’s run and the type of clientele he can please and astonish. His name is well known in the mountain of the Carolinas for good reason. He believes in the power of a shared table to strengthen the bond of families, friendships, businesses and community. And you can feel this in every served dish.
He is an avid hunter and world traveler, so if you can’t find him in the kitchen or visiting with his family, he’s normally out in the wilderness appreciating the hunt of game or a new favorite hole in the wall.
about
portfolio
menus
resume
Bryant Withers CEC, AAC
● Tallahassee, Florida 32309 ● 828.273.2073 ● bewchef@aol.com ●
PROFESSIONAL PROFILE
Nationally acclaimed executive chef and hospitality management professional with strong business management acumen seeks seasonal and interim assignments in exclusive private club, upscale restaurant, and boutique hotel settings. Leveraging my extensive culinary expertise, team building skills, training and development experience, food and beverage management skills, my goal is to develop highly functioning back and front of house operations fully equipped for the future.
EXECUTIVE CHEF EXPERIENCE
PRIVATE CLUBS
Executive Chef & Hospitality Management Consultant
March 2022 – Present
Provide private club clients with interim executive chef, food and beverage, hospitality, and facilities management services during critical periods of transition and restaffing. Clients include Bray’s Island Club (Beaufort, SC – 2022), Waterfall Country Club (Clayton, GA – 2023), and Savannah Yacht Club (Savannah, GA – 2023).
Executive Chef
February 2011 – February 2022
Highlands Country Club, Highlands, NC
Executive Chef | Director of Food & Beverage
March 2005 – February 2011
Chattooga Club, Cashiers, NC
Executive Chef | Ocean Club and Long Point Club
February 2004 – March 2005
Amelia Island Plantation Fernandina Beach, FL
Executive Chef | Director of Food & Beverage
August 1998 – February 2004
Asheville Country Club, Asheville, NC
PRIVATE CHEF EXPERIENCE
PRIVATE HUNTING PLANTATIONS
Seasonal appointments (winter/quail hunting season) as private chef and lodge manager at exclusive Red Hills Region hunting preserves, serving owners, their families, and commercial hunting guests, including Pinion Point Plantation (Quitman, GA – 2010 to 2018)), Meander Plantation (Monticello, FL 2019 to 2022), and Hickory Head Plantation (Quitman, GA, 2022 to Present).
EDUCATION AND PROFESSIONAL ASSOCIATIONS
Associate in Culinary Arts | Johnson & Wales University
Providence, RI Certified Executive Chef
American Culinary Federation Fellow
American Academy of Chefs