Born and raised in San Diego, Bryce began his culinary journey after college by attending Culinary Arts classes at Scottsdale Community College.  From Arizona, he ventured to New York City where he has worked in kitchens for the past 10+ years.  A wide range of restaurants fill his resume; Jean Georges, Danji, Commerce, Craft, Colicchio and Sons, Arlo Hotels, and finally Terroir in the heart of Tribeca.  Bryce’s passion for sustainable growers and producers has influenced the menu at Terroir to have a local-first mentality. Always changing with the seasons, the menu at Terroir can finally live up to the high expectations the wine program has heralded for many years.