Bryant Withers Executive Chef Born in Tallahassee, Florida, and raised in the coastal community of Alligator Point, my passion for food, hospitality, and Southern culture began at an early age. Growing up in my family’s restaurant business, I started cooking professionally at just 13 years old. While attending Leon High School, I continued developing my skills working evenings at the wellknown Silver Slipper Restaurant. I went on to attend Johnson & Wales University in Providence, Rhode Island, where I received formal culinary training grounded in classical techniques. During my education, I completed an internship at Walt Disney World and pursued an apprenticeship in Dijon, France, deepening my appreciation for refined European cuisine. Over the course of my career, I have worked in fine dining restaurants, luxury hotels, private clubs, and renowned quail hunting plantations throughout the Southern United States. My culinary style blends classical French techniques with my Southern roots and a farm-to-table philosophy inspired by the Gulf Coast and Lowcountry traditions. I am a Certified Executive Chef (CEC), a proud member of the American Culinary Federation, and an honorary fellow of the American Academy of Chefs (AAC). For more than 30 years, I have built my career throughout the Carolinas, serving at respected establishments including Chattooga Club, Highlands Country Club, and most recently Brays Island Plantation, where I led an acclaimed culinary program focused on Southern hospitality, fresh local ingredients, and elevated dining. Now returning home to Tallahassee, I am excited to bring my experience and passion for hospitality to Killearn Club. I look forward to creating exceptional dining experiences that bring members together through outstanding cuisine, warm hospitality, and a strong sense of community, making the Club a first choice for memorable meals and meaningful connections.
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