About This Chef...
Brys Stephens - Brys Stephens is an author, food
writer and consultant based in
Charleston, SC. He has
written for Bon Appétit, Garden
& Gun, the Charleston City Paper
and Charleston Magazine.
He is also a founder of the food and cooking
website, Cookthink.com. His love of food and
cooking stems from his deep roots in the South
and his lifelong love of travel. After graduating
from Washington and Lee University, Brys
worked in marketing at an English-language city
magazine in Paris. He continued his education at
the Cornell photography program in Rome, where
he undertook a four-month project photographing
and cooking from markets throughout Italy and
Sicily. He then apprenticed in his hometown of
Birmingham, Alabama with James Beard award-winning
chef Chris Hastings in his restaurant
Hot and Hot Fish Club. Earning his JD/MBA
from Wake Forest University, Brys also spent
two years in the wine business, working in public
relations for American Premium Beverage and
viticulture for Napa’s Joseph Phelps Vineyards.
Warren Bobrow - Warren Bobrow has published
over three hundred articles on
food, wine and cocktail mixology.
In addition to his popular blog,
The Cocktail Whisperer, he writes
for the Williams-Sonoma blog,
Foodista.com, Voda Magazine, Saveur, Serious Eats,
The Beverage Journal, Beverage News and Edible
New Jersey. Warren has also taught social media and
food writing at the New School in New York as
well as the Institute for Culinary Education. He is a
Ministry of Rum judge and was the only journalist
from the USA asked to participate in Fête de la
Gastronomie 2012 in Paris.
Brys Stephens and Warren Bobrow...