Chef Dawn offers vibrant, health conscious cuisine created from seasonal, "whole food" organic, non-GMO, pasture raised ingredients sourced from local growers and produces. Dawn's cuisine combines elegance and earth, creating versatile, farm-table meals designed for optimum flavor, beauty and nutrition. Her philosophy is that it's possible to eat for pleasure and satisfaction as well as for wellness of body and spirit. Besides providing fine dining experiences she is adept at food and wine pairing, and preparing food for those with dietary restrictions. |
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At the heart of my cooking my core belief is, the best ingredients make the best meals. Just as a vintner cannot make great wine with mediocre grapes, a chef can't make a great meal with mediocre ingredients, no matter how great your technique or tools. This starts with choosing ingredients at the peak of season which results in the freshest, brightest flavors, and the highest available nutritional value. Beyond eating within the season, peak flavor and nutrition comes from the soil. Raising our food in
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naturally existing polycultures is a nutrient dense growing environment, rich in various creatures, microbes and a diversity of ecosystems.
Finally, I abstain from using ingredients that are GMO or are not certified organic. This is how our ancestors did things. I honor this tradition. And by supporting the producers who honor sustainably and raise organically, we strengthen a system that increases nutritional values, flavors and a healthier planet. |
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As Julia Child once said "You don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients." A great meal can be created without excessive meddling and complicated ingredients. Start with the very best ingredients, use good technique and the careful use of sauce, oil, herb, spice and ferments...ah! Lovers dancing in harmony! I am not a "molecular gastronomist". Although I do appreciate the high level of that art form and science, I would rather not eat food that had so many hands all over it. The best thing to come out of that movement is better Sous Vede cooking tools, something for every chefs tool belt. What I find more fascinating is the science of balancing the sensations of flavor (salty, sweet, sour and bitter, umami and fat), making for the most entertaining and satisfying dining experience. |
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Dawn Bryan, has over 25+ years professional experience as Executive and Private Chef, Caterer and Special Events Manager. Dawn holds a Bachelor of Fine Art and Culinary Certification. She is an avid mushroom hunter, gardener, designer, yogini, and photographer. Originally from the "garden state" of New Jersey, she has lived in N.Y.C., Los Angeles, Palm Beach, Silicon Valley, Sonoma and San Francisco. She has traveled throughout America, Europe (Spain, Amsterdam, Germany, France, Italy), South America, Taiwan, Philippine Islands, Thailand, Bali, the Caribbean and the many islands of Hawaii.
