Bryant Durst is a seasoned culinary professional with extensive experience in executive chef and management roles across various organizations. Notable positions include General Manager/Executive Chef at Unidine, where Bryant had full P&L responsibility and managed a staff of over 45 employees, and Area Executive Chef at Sodexo, overseeing culinary operations across California and Eastern Washington with a volume exceeding $60 million annually. Additional roles include Executive Chef Manager at Eurest USA and positions with Morrison Healthcare and Umami Restaurant Group, emphasizing menu creation, regional leadership, and training. Bryant holds a Certified Dietary Manager certification and degrees in Political Science and Culinary Arts.
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