A failed attempt at a professional soccer career landed me in kitchens finding the pace of work, intensity and grittiness very similar to those on the pitch. A new young cook who fell in love with the world of cooking followed a fresh dream and it lead me to working all over the west coast and brief stints in Europe.

Today I find my passion by traveling, eating and writing recipes to drive the food I make. I’d say my style is unapologetically “gluten forward” with the heart of grandma’s kitchen whipped in there.

Bryan's Top Five

Salt

I am proudly a very salt heavy cook. Without it our food doesn’t sing or reach its full potential. I have some favorites specifically Jacobsen, Diamond Crystal, and Maldon (real ones get it). For me there is nothing quite like having that crunchy bite of flaky salt on top of a chocolate chip cookie or a juicy tomato.

Pepper Grinder

Hand cranked pepper grinders at home are elite (I don't make the rules). I strictly use a grinder that cracks the pepper into nice bits and pieces. I am not a huge fan of pre- ground pepper in the pantry at all. I love the nuance, warmth and bite freshly cracked pepper adds to food.

Spicy Sh*t

Look I’m on team spicy and I don't mind breaking a little sweat. Hot Sauce, Chili Crisp, Sriracha, Hot Honey, Chiltepin - I got them all. Sometimes you need a little bit of “this” and other times you need a little bit of “that.”

Flours

This is not a gluten-free zone. I’m all about flour—00, AP, Bread, heritage grains—you name it. Gluten is the vehicle that drives my creativity, and the possibilities it brings to my table are nearly endless. Sorry to those who don't participate.

Olive Oil

I'm more of a pour instead of a drizzle guy. Whether we are cooking or garnishing it’s always a good idea. Always buy good quality olive oil it’s a sign of self love.

You can find more of Bryan's pantry favorites here: @bshnuez