Chef

John Bryant brings his passion for cooking and his pursuit of excellence to The Orangery as the Executive Chef.

A graduate of Johnson & Wales University, Charleston, South Carolina, John holds an Associate Degree in Culinary Arts and a Bachelor Degree in Food Service Management. Originally from Johnson City, Tennessee, John cut his culinary teeth in Charleston.

After culinary school, John moved west to Lake Tahoe, Nevada. Working with notable Chefs Eric Howsen and Mark Estes, John kept his nose to the grind, consuming as much culinary knowledge as would allow.

Longing to be on the East Coast again John returned to Charleston to combine forces with James Burns of J. Bistro and JBC Catering in Mt. Pleasant. It was here that John learned to love the Lowcountry-style cookery that is so intertwined in his cooking today.

John left Charleston to return home to Johnson City and revamp the Food & Beverage Operations at The Carnegie Hotel where he earned the areas only three star rating.

John’s next move was to The Ridges Golf & Country Club, where he would spend the next 5 years as Executive Chef.

Now as Executive Chef at The Orangery, he oversees daily kitchen operation and creates the delectable menu that is the epitome of the Orangery Cuisine. To ensure that only the freshest fare exists, John and his team cook seasonal dishes and are working to build relations with dozens of suppliers that include the bounty of local organic farmers whenever possible.

His philosophy of being a lifelong student and his thirst for knowledge keep him studying new techniques and trends while never forgetting the classics. John and his wife Christain and daughter Larkin are happy to have made Knoxville their new home.