Scott bryan chef nyc board

Veteran Chef Scott Bryan chats about The Milling Room, the Upper West Side, and the Nexus of Art and Cooking

[Editor’s Note: My great thanks to good friend, photographer Evan Sung, who recently and graciously offered to help me class up the joint with photographs to accompany some interviews and articles on Toqueland.

This marks our first collaboration here. -AF]

Chef Scott Bryan has been a fixture in the New York dining scene for a few decades, most prominently at Veritas, where he was the opening chef and earned three stars from the New York Times, and then at Apiary, where he cooked for the past five years.

He was a Food & Wine Magazine Best New Chef in 1996, and has honchoed kitchens at restaurants such as Alison on Dominick Street, Luma, and Indigo. A native of Boston, Scott trained under Bob Kinkead, and worked in man