Chef Bryan Fyler of The Cosmopolitan of Las Vegas: 5 Things I Wish Someone Told Me Before I Became a Chef
Aspart of our series about the lessons from influential ‘TasteMakers’, I had the distinct pleasure of interviewing The Cosmopolitan of Las Vegas Executive Chef, Bryan Fyler.
Bryan Fyler developed a passion for food at a young age, serving as the official “taste tester” of his family’s catering company. From lavish charcuterie spreads to roasted meats and artisan pates, Fyler refined his palate sooner than most.
In 2002, Fyler graduated with a Bachelor’s degree in Culinary Nutrition from Johnson & Wales University in Rhode Island and moved to Florida to work at the prestigious Boca Raton Resort & Club. He remained there for four years, working his way up to chef de cuisine of the Club’s Chauncey’s Restaurant before heading to North Carolina as Chef de Cuisine of The Ridges Resort & Club. Fyler then joined China Grill Management as the executive chef of Asia De Cuba at the Mondrian Hotel.
Ready for a new challenge, Fyler moved to Las Vegas in 2010 to be part of The Cosmopolitan of Las Vegas opening team. As executive chef of the property, Fyler is responsible for overseeing the day to day culinary operations for the resort’s award-winning Restaurant Collection. This involves collaborating with partners, menu development, special events as well as hiring and training staff.
Original post found here: