Michael Bryant

Executive Chef | Culinary Innovator | Flavor Explorer

Michael Bryant’s culinary story begins in rural Virginia, where a childhood surrounded by fresh farm ingredients and his French mother’s passionate home cooking laid the foundation for a lifelong love of food. From hand-picked apples turned into pies the same day to learning how to select the best seasonal produce, Michael grew up with a deep appreciation for honest, ingredient-driven cooking.

“It was my mom’s love for good food that inspired me to become a chef.”

Michael entered the restaurant world at fifteen as a pot washer and quickly worked his way up through every kitchen station. By age twenty, he was named Executive Chef at the landmark Claiborne’s in Fredericksburg, VA. He later brought his talents to Richmond, holding chef positions at historic properties like the Linden Row Inn and Europa, a Mediterranean tapas and wine bar.

A Career Built in the Nation’s Top Kitchens

In 2002, Michael took a major leap, joining James Beard Award winner Norman Van Aken at Norman’s in Coral Gables, Florida. He was soon promoted to Executive Sous Chef and eventually helped launch Norman’s Los Angeles location as Chef de Cuisine.

Michael remained in LA for more than a decade, working in some of the city’s most celebrated restaurants, including:

Bin 8945 (Michelin Bib Gourmand)
Joe’s (Michelin-starred)
Father’s Office
Palihouse
The Churchill
The Larchmont
Cliff’s Edge

In Los Angeles, he further honed his globally inspired style, incorporating spices and ingredients from Indonesia, Cuba, Africa, and beyond. His cooking bridges cultures, driven by bold flavor and soulful execution.

Featured Chef & Media Highlights

Michael’s work has been featured on national television and in major publications, including:

Chopped
Chef Wanted with Anne Burrell
Knife Fight with Ilan Hall
Guilty Pleasures
CBS News | KTLA
Wine Spectator, LA Times, LA Weekly, LA Magazine, Art Culinaire, Eater LA
Named part of LA’s culinary family tree by Zagat
Voted #1 Fried Chicken in the U.S. by InStyle Magazine

Today in Oregon

Now based in Ashland, Oregon, Michael spent several years at The Winchester Inn and Alchemy Restaurant. Today, he leads the kitchen at Decant, a farm-to-table venture committed to high quality organic ingredients, sustainability and seasonality.

“Our cuisine is modern contemporary with a soulful edge—a melting pot of global influences and a New American counterculture to nouvelle cuisine.”

Edward Knight

You'll find Edward working at Decant nearly every night we're open. He's been with us since the beginning and has stepped into a role as sommelier and maître d' when Jessica is not on the floor.

Edward was born into a large family in Cincinnati, Ohio, where cherished memories were built around lively family gatherings filled with hearty food and warm social interactions. This upbringing naturally led him to work in restaurants as a teenager, drawn by their energetic yet familiar environments.

Seeking experiences beyond Ohio, Edward used his restaurant skills to travel across the United States. He worked in iconic national parks like Yellowstone and Yosemite, gaining fine dining experience in Wyoming, Alaska, Washington, and California. These years cemented his deep love for the outdoors—and it was during this time he met Vanessa, who would become his partner.

The couple moved to the San Francisco Bay Area, where Edward explored new passions. He began gardening as a hobby and launched an organic, hand-tool-based landscaping business. His interest in hospitality deepened through bartending and developing a love for old-world wines while working at a fine-dining Italian restaurant in Santa Cruz. It was also there that he discovered a passion for farming during a summer working on his first farm.

Seeking a sense of community and the opportunity to pursue farming, Edward and Vanessa relocated to Oregon’s Rogue Valley. There, Edward expanded his wine knowledge by working at the historic Jacksonville Inn, known for its extensive wine cellar, while completing a farming internship with the Rogue Farm Corps.

In 2021 when The Jacksonville Inn changed ownership, Edward embraced a new opportunity, joining the up-and-coming Medford restaurant, Decant. At the same time, he established Oak Mountain Farm, a regenerative vegetable farm dedicated to sustainable agriculture practices. Now entering its fourth growing season, the farm provides fresh, seasonal produce to the local community. You can learn more about Oak Mountain Farm and their mission here.

Today, Edward manages Front of House operations at Decant while continuing to nurture the growth and success of Oak Mountain Farm.