Chef Kip culinary induction happened by chance as well by necessity.
After a year of work in French restaurants in his native Colorado, Bryant moved to South Florida where he entered into an apprenticeship with a handful of visionary chefs. It was in this cultural melting pot of Miami in the mid 80’s through the early 90’s,that set him on the course of what would be eventually be called fusion or New World Cuisine.
He than moved to Hawaii and earned a degree in food service from the University of Hawaii. After graduation, and with a vested interest in food at this point, the chefs travels took him around the States, to the Yucatan Peninsula, in Mexico, and eventually back to Hawaii, where he owned and operated the Palm Café, which at the time was one of the top restaurants in the islands. He then spent time at the very chic Xiomara Restaurant in Los Angeles, producing what was quite familiar to him, New World Cuisine. The chef then came to Thailand and was hired as the opening chef at the Salsa Club, in the Pathumwan Princess. Again Latin influenced cuisine was at the forefront. It was at this point that the Asian connection occurred to him. The cuisine of South East Asia and the Americas share a large amount of food products and cooking techniques. Thus a working form of Latin-Asian fusion was born.