Chef Bryan Graham

Bryan Graham started his career at the age of 14 attending Smith Vocational High School for Culinary Arts in Northampton Massachusetts. He later developed his skills working in the local restaurant scene.

Bryan attended Southern New Hampshire University and graduated with an Associate’s Degree in Culinary Arts in 2003. 

After graduating, he moved to the island of Martha's Vineyard, Massachusetts to work as sous chef for the famous Black Dog Tavern.

Two years later he accepted the sous chef position with Hilton Hotels in Boston.

In 2005 he returned to western Massachusetts to teach the culinary arts at Putnam Vocational High School, sharing his love of the culinary craft with the next generation of cooks. Missing the action and teamwork of the kitchen, Bryan moved to the exclusive resort ski town of Telluride, Colorado as executive chef of Excelsior Cafe. 

In October 2008, Bryan accepted the position of sous chef at Sbicca in Del Mar, California, and in January of 2010 he was promoted to executive chef of the award winning restaurant. In 2010 and 2011 Sbicca was voted best neighborhood restaurant by the San Diego Restaurant Association.

In November 2011 Bryan was hired as the executive chef at the soon to open Johnny’s Tavern in Amherst. His focus at the Tavern is to create fresh neighborhood friendly menus and displaying the talents of local farmers in his dishes.