Today we’d like to introduce you to Bryan Harley-Kennedy
Hi Bryan , can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Aloha! My name is Bryan Kennedy, and I’m a personal vegan chef.
I spent my childhood in Hawai’i, which instilled in me a passion for the outdoors and a love of Asian cuisines – my favorite spot was a Korean BBQ plate lunch spot where I’d grab teriyaki chicken, seaweed salad, soft tofu, and sweet corn with two scoops of white rice.
My love for cooking started unexpectedly in high school when I took on a one-year vegetarian bet with a friend. My mom, always supportive, handed me her collection of vegetarian cookbooks and encouraged me to take charge of my own meals. What began as a challenge quickly transformed into a passion.
For years, cooking remained a beloved hobby. I dabbled in competitions, earning third place in a Taste of Home competition and proudly seeing my recipe featured on the front page. In 2016, I took the leap into veganism, inspired by a close friend who challenged me to explore plant-based cooking. It was a transformative experience that deepened my understanding of food and its impact on health, the environment, and compassion.
I started cooking professionally in 2017, working my way through various positions in different restaurants, learning the trade, and honing my skills. Covid in 2020 brought some difficulties, including layoffs. However, new opportunities opened up as well. That year, I met my mentor, Courtney Lindsay, who welcomed me into his kitchen at the renowned Houston Sauce Co. food truck. Under his guidance, I honed my skills and eventually became his sous chef at the popular brunch spot, Mo’ Brunch & Brews. Working alongside Courtney was an invaluable experience, teaching me the importance of resilience, innovation, and staying true to one’s roots.
Now, I cook as a personal chef! I love the intimate environment and personalized touch that I can provide to my guests. Cooking custom vegan meals for families and being a driving force for their health is really fulfilling for me.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I feel like overall, my journey has been pretty smooth. The last several years have been an intense growing period for me, coming out of my shell and becoming more of a well-rounded individual. I’m always looking to improve myself!
Appreciate you sharing that. What else should we know about what you do?
I specialize in vegan Hawaiian food! Cooking Hawaiian food is my way of connecting to the islands. Dishes like poké, poi, lau lau, katsu curry and kālua mushrooms bring me back to the beach! I’m happy that I can use my food knowledge to make these local foods plant-based.
I make really good desserts! I make a local treat called butter mochi every Christmas for friends and family. It’s a gooey dessert made with rice flour, coconut milk, and black sesame seeds. They go crazy for it!
What do you like and dislike about the city?
I love the diversity here! So many different cultures intermingle in Houston, each bringing their own flavors. I love shopping at Hmart (for Korean foods) or SubLaxmi (for Indian). Being a large city there are lots of farmer’s markets as well, with amazing vendors and produce.
The least, well.. definitely the car culture. Driving everywhere can be exhausting and time consuming, and accidents usually pop up daily because people are driving impatiently and recklessly. My wife actually just got into a hit-and-run accident on the freeway! It’s not like that in Hawai’i at all.
Contact Info:
- Website: https://chefbryankennedy.com
- Instagram: chefbryankennedy
- Facebook: chefbryankennedy
- Youtube: chefbryankennedy
Image Credits
Daycia Harley-Kennedy
