Chef Bryan Overdyke

chefbryanExecutive Chef Bryan Overdyke has garnered 19 years of experience in the culinary industry allowing him to become well versed in a multitude of worldly and indigenous cuisines including, but by no means limited to: French, Cajun, Spanish, Cuban, Authentic Interior Mexican, Argentine, Texas Hill Country, Southern/ Low Country, Tex-Mex, American Continental, and Pacific Rim. Chef Bryan also has extensive knowledge in smoking and barbecuing, and a passion for baking breads.

Originally from Shreveport, Louisiana, Chef Bryan’s informal culinary education began at a young age when he began learning Cajun and Creole cooking techniques from his grandfather who grew up on the skirts of the Atchafalaya Basin or helping his own dad on the grill. His professional career began while attending Ole Miss when he became restaurant manager of Taylor Grocery, an iconic Southern restaurant outside of Oxford, Mississippi, which quickly became an acclaimed stop for the Southern Foodways Symposium and noted repeatedly in Southern Living. It was here that he was introduced to Memphis style barbecue and worked with a team that won several state championships for best whole hog and best sauce.

To broaden his horizons, Bryan enrolled in the Le Cordon Bleu program at Texas Culinary Academy in Austin. After graduating as Valedictorian, Chef Bryan moved to the Third Coast and quickly worked his way through the ranks to become the Executive Chef at the Hotel Galvez in Galveston where he reintroduced scratch cooking and combined classic styles with new techniques.

After dodging hurricanes for four years, Bryan moved back to Austin. He worked as Executive Sous Chef at Lakeway Inn Resort and Spa and continued to grow his culinary passion.

Shortly after moving back to Austin, Chef Overdyke found himself on the coast again; this time as Executive Chef for Omni Hotels in Corpus Christi. Chef Bryan left the coast once more for the hills and was the opening Executive Chef for The Clubs of Cordillera Ranch outside of Boerne. Here, he pushed his staff to create all new dishes using ingredients from local farms and ranches creating new four course menus virtually every day.

Chef Bryan was excited to come back home and have the opportunity to give back to the place that, unknowingly at the time, started his journey down his culinary path. It was over thirty years ago that The Shreveport Club introduced Bryan to his first crème brulee and the true meaning of a dining experience.