“Between law school and Cookthink, Brys served as a law clerk for a judge near D.C. Although his time in the legal world did wonders for the clarity of his thinking, he figured his culinary obsessions would take his legal career only so far.
Brys worked in sales and marketing for American Premium Beverage (a major wine distributor in the Southeast) and later in PR and viticultural management for Joseph Phelps Vineyards. (Phelps’ 2002 Insignia was recently named Wine Spectator’s “Wine of the Year.”)
Since college, Brys has spent countless hours in the kitchen, watched an unhealthy number of cooking shows and dog-eared his huge library of cookbooks and food magazines.
As a young man, he lived in France and Italy, where he fed off of local markets. He remembers one year at a house near Grasse where a tall thick hedge of rosemary grew off the patio. There was something about grilling a leg of lamb seasoned with rosemary picked ten feet away, something that bound food to place for him, something that was a revelation.
A native of Alabama, Brys now lives in Washington, D.C., where you will periodically find him sermonizing about quinoa from a bench in Rose Park. Email him at brys [at] cookthink.com.” (Source: Cookthink)
