Bryan Morcom is currently working as Chef de Cuisine at Restaurant Alma in Minneapolis. A position focused on leading and training a staff to produce a changing seasonal menu that features much of the great local food the Midwest has to offer.

A Minnesota native, born and raised in Tower, Bryan’s first job at age 15 put him in a kitchen at the nearby Fortune Bay Casino. The experience cultivated Bryan’s interest in cooking and after serving in the United States Navy he attended Le Cordon Bleu Culinary School in the Twin Cities.
Beginning with an internship at Restaurant Alma in 2002 and continuing as an “informal” apprentice to his mentor, chef Alexander Roberts. Bryan has worked his way up through various positions and continues to learn and develop his skills and abilities as a chef through hard work, travel and a commitment to excellence.

In his spare time Bryan tends his vegetable garden, raises chickens for eggs and continues enriching his knowledge of sustainable living.