Chef Of The Month: Bryan Trudel
Bryan joined NEXDINE ten short months ago as a Regional Culinary Director after 23 years in the hospitality industry. A graduate of the Culinary Institute of America, he has spent about half of his career in the corporate dining world, the other half in fine dining restaurants and country clubs.
Bryan enjoys exploring new culinary trends and different international cuisines, constantly adding to his culinary knowledge and experience.
Outside work, Bryan continues experimenting with food and enjoys making various fermented hot sauces, charcuterie and salume.
Aside from food, Bryan is an avid outdoorsman, fishing as much as time allows, hunting and kayaking.