Case in point Bryan Caswell. Chef & Owner of Reef, Stella Sola, and Little Bigs in Houston, Caswell graduated from the Culinary Institute of America and developed his interest in food while growing up in Texas. The 6-foot-4 chef refined his culinary skills and style working in Barcelona, the Bahamas, Hong Kong, Bangkok, and New York. In addition to being the chef and owner of several Texas restaurants, Continental Airlines appointed Caswell to its “Congress of Chefs” to develop the menu for its first-class in-flight foodservice. He has received recognition from The James Beard Foundation, Food & Wine, Travel + Leisure, and Bon Appétit.
Keep up with Chef Caswell's progress each week by reading the NIC Recap at WannabeTVchef.com.