Bryan Hunt

yan Hunt works alongside chef Tom Colicchio to oversee all culinary operations for Crafted Hospitality, including Craft, Riverpark, Temple Court, The Alley Cat, and more.

A native of Nashville, Tennessee, Hunt got his start in the hospitality industry at a local Hilton Hotel and moved to New York in 1998 to enroll in the Culinary Institute of America. While in school, Hunt was exposed to new ingredients and cooking styles and honed his kitchen skills during an externship at Gramercy Tavern. He later progressed through every station in the restaurant’s kitchen and it was there that he met esteemed chefs Jonathan Benno, Marco Canora and Sisha Ortúzar who have been mentors throughout his career.

In 2005, Hunt accepted a job as chef de partie at Per Se working with Benno where he gained valuable kitchen experience that built his foundation as a versatile and disciplined chef. When the opportunity arose to work at Insieme under Canora in 2007, Hunt took on the role of chef de cuisine, where he managed food and beverage operations, as well as room service for the Michelangelo Hotel.

He later reconnected with Ortúzar in 2010 during the development of Riverpark and was appointed the position of executive chef, where created seasonal dishes from produce acquired from the on-site farm and NYC’s local greenmarkets.

In 2016, Crafted Hospitality offered Hunt the chance to oversee the food and beverage at their newest project in The Beekman, where he oversaw the menus at Temple Court and The Bar Room, as well as all in-room dining and events. At The Beekman, Hunt worked with Colicchio to showcase bold flavors from New York City’s rich history, letting high quality ingredients speak for themselves with refined yet accessible dishes.

In 2018, Hunt was promoted to a newly created position of Director of Culinary Operations for Crafted Hospitality.