Chef Bryant Durst: Serving LMU Students Authenticity, Sustainability

As area executive chef at Loyola Marymount University, Chef Bryant Durst’s culinary expertise goes beyond the kitchen. Passionate about authenticity and sustainability, Chef Bryant is on a mission to serve the students of LMU with a commitment to genuine flavors and eco-conscious practices.

With a diverse educational background that includes a Certificate of Dietary Management from Coastline Community College, a Culinary Arts Certificate from San Diego Community College, and a bachelor’s degree in political science from Metropolitan State University, Chef Bryant brings a rare blend of skills and experiences to campus kitchens.

Growing up in a family where food played a central role in gatherings, Chef Bryant's journey into the culinary world began after high school when he entered the restaurant business. His love for cooking blossomed a few years later, fueled by the abundance of food at family dinners and large gatherings. When asked about his favorite dish, Chef Bryant humbly mentions his kids' love for his smoothies and chocolate chip Belgian waffles.

One of his standout creations is the Curried Salmon Po'Boy, inspired by a job tasting experience that his chef had raved about for years. This innovative dish showcases Chef Bryant's Southern heritage and his comfort with using Indian flavor profiles, resulting in a harmonious blend that captivates the palate.

To stay current with culinary trends, Chef Bryant relies on social media and personal connections within the industry. He expresses excitement about the return of authentic foods and advocates for small businesses and the farm-to-table movement, reflecting his commitment to sustainability.

Chef Bryant seamlessly integrates sustainability practices into his cooking techniques by prioritizing local and small suppliers, purchasing only what he plans to use. Creating diverse menus for students of different backgrounds is a skill he attributes to his understanding of cultural preferences and a commitment to maintaining authenticity in each dish.

At LMU Dining, Chef Bryant is thrilled about the opportunity to continue his culinary journey. His must-have ingredients when cooking are simple yet essential: olive oil and garlic. When asked about his favorite ingredient, he emphasizes the versatility of olive oil and the depth of flavor that garlic adds to any dish.

Describing his overall cooking philosophy as "elevated comfort and authenticity," Chef Bryant reveals that his greatest accomplishment in his culinary career involves creating an authentic meal for a homesick student using his grandmother's recipes. Witnessing her tears of joy as she sat down to eat was a poignant moment for him. Additionally, he took pride in leading a service component for Suzanne Going at the Hollywood Bowl.

Beyond the kitchen, Chef Bryant dedicates his free time to family activities and sports (including coaching and supporting his kids).

He draws inspiration from culinary legends like Going, Gordon Ramsay, and Anthony Bourdain, considering them as role models in his culinary journey.

Chef Bryant's culinary expertise goes beyond creating delicious dishes; it encompasses a commitment to authenticity, sustainability, and a genuine passion for the art of cooking.