Brenner's on the Bayou

Executive Chef Ryan Braden is no stranger in the kitchen of fine-dining restaurants.  From his humble beginnings as a part-time cook at a Beaumont café and at home, Chef Ryan has carried with him a zeal for learning.  When cooking ramen got old, Chef Ryan began to experiment with new recipes and different techniques and found he was enchanted with the art of cooking.  After culinary school he continued to hone his skills from Houston to New York and back again, studying under world-renowned Chefs, until finally landing at Brenner’s on the Bayou.  In the 10 years that Brenner’s has been Chef Ryan’s home, he has worked his way from Sous Chef to award-winning Executive Chef.  Though he is classically trained, both he and his recipes are deeply influenced by his Southern roots.