|Wild mushrooms, like chanterelles and porcini. I’ve been using a lot of them lately.
Who were your biggest influences or inspirations for becoming a chef?
In the beginning, I didn’t have a lot. A couple years and a few cookbooks later, and also thankfully for television and the Internet, I found them. People like Alain Passard, Michel Bras, Thomas Keller, just to name a few.
If you knew you were going to be exiled to a desert island, what three ingredients or food items would you take with you?
Rice, pork, and kalamansi. And I hope there’s fresh water where I’m going.
What do you think is the most overrated food trend right now?
The use, or rather overuse, of edible flowers and wild herbs on everything.
“The Marc offers Bryan a room to put his fingerprints on French bistro food and lead a collaborative young kitchen. We, in turn, get a passion and energy that is disciplined and thoughtful. In addition to his patience, I believe Bryan’s single most important attribute is his palate and his ability to blend flavours, textures and layers so well. Youthful energy and old soul sensibilities all in one.” – Patrick Saurette, Owner, The Marc.
Is there any type of cuisine that you would like to experiment with?
Japanese kaiseki cuisine.
What are the essential ingredients for success in the foodservice business today?
Hard work, consistency, a lot of patience, and love for what you do.
If you could invite any person to dinner, alive or dead, who would it be?
My late grandparents, my mom and my uncles. I would cook anything and everything that I have learned to cook. To be able to sit down with all of them and listen to their opinions are what matters to me.
What strategies do you use to attract and retain good kitchen staff?
Giving them creative freedom and allowing them to move around in the kitchen. Everyone has high standards and everyone watches out for each other.
Can you share a tip or two for controlling food costs?
Good ordering practices and keeping the minimum inventory.
What’s in your fridge right now?
Milk, eggs, a bit of fruit.
Do you have any culinary guilty pleasures? Food treats that you couldn’t live without?
Pizza. Or a big bag of potato chips.