A culinary development collective

Chef Bryant, a Virginia native, got his start in the kitchen at the young age of 15 at local joints and steakhouses. Once he decided his career was in the restaurant, he moved to Richmond where he was immersed in the southern food scene on a professional level. In 2005, Chef Bryant moved to Los Angeles in order to gain further fine dining experience with, James Beard Award Winning Chef, Norman Van Aken, at Norman’s on Sunset. Bryant’s adventure to South Florida began in 2007 on a road trip to the Key West, FL. He was relocated to Key West to follow his Mentor Chef Norman Van Aken, and to take a position as his Executive Sous Chef. He then moved to Miami, FL to take the helm as Executive Chef for Chef Norman’s new restaurant at the time, Norman’s 180.

Chef Bryant further developed his culinary career as opening Chef de Cuisine at Yardbird Southern table & Tap and later as Executive Chef of Swine Southern Table and Bar. Bryant is currently the Executive Chef/ Owner at The Local Craft Food & Drink and Chef/Partner at Sanguich de Miami with his business partner, Veronica Valdivia. Valdivia developed her career experience over the last 12+ years in notable venues such as Red Fish Grill, Norman’s 180, Yardbird Southern Table and Tap, and The Local Craft Food & Drink. She is currently a partner and Director of Operations at The Local Craft Food & Drink. She is an integral part in executing new creative concepts and overseeing all operations for Heirloom Hospitality.

With a emphasis in restaurant concept development, our  tailored and hands-on approach helps new and existing food concepts with menu development/curation, recipes, full kitchen set up, and operation protocol.

At Heirloom, we share our seeds of experience to cultivate your restaurants growth...

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We  look  forward  to working with  you to cultivate  growth within your  culinary concept:


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