Bryce Dangerfield is the owner and executive chef of Curds and Corks, a culinary venture dedicated to creating unforgettable dining experiences. Bryce started working in professional kitchens at just 13 years old and was managing a French restaurant by 16. After years in commercial kitchens, he made a vow to pursue his own path, launching his business 1.5 years ago with a focus on hyperlocal ingredients, storytelling, and intimate dining experiences.Growing up with a family that sometimes cultivated their own food, Bryce developed a deep appreciation for quality ingredients from an early age. His cooking style is ever-evolving, blending deep influences from Asian and European cuisine with a playful, local approach. A former cheesemonger, he also brings extensive cheese and wine knowledge to the table, curating pairings that elevate each meal.Bryce always creates an experience that goes beyond the plate to celebrate atmosphere, connection, and culinary storytelling. And for those in the know, Bryce never hosts a dinner without his signature porron, ensuring a night of delicious food, wine, and unforgettable memories.

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