Bryant Terry is a James Beard Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system.  He is currently in his third year as Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora.  His work has been featured in The New York Times, The Washington Post, The San Francisco Chronicle, and All Things Considered among many other publications.  In December 2017 San Francisco Magazine included Bryant among 11 Smartest People in the Bay Area Food Scene.  A year earlier, Fast Company included Bryant among 9 People Who Are Changing the Future of Food.

Bryant’s fourth book, Afro Vegan was published by Ten Speed Press/Random House April 2014. Just 2 months after publication, Afro-Vegan was named by Amazon.com one of the best cookbooks of 2014.  That December it was nominated for an NAACP Image Award in the Outstanding Literary Work category.

Bryant is the author of the critically acclaimed Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, which was named one of the best vegetarian/vegan cookbooks of the last 25 years by Cooking Light Magazine. Bryant also authored The Inspired Vegan, and he coauthored Grub (with Anna Lappe), which The New York Times called “ingenious.”  Bryant is currently working on his fifth book which will be published in 2020.

Bryant currently serves on the advisory board for From Mothers to Mothers, an undergraduate student project based at UC Berkeley that initially focused on the postpartum food wisdom of immigrant and refugee Asian American Pacific Islander women. In April 2017 the students successfully published a multicultural and multilingual cookbook that features postpartum recipes written in Korean, H’mong, Cambodian, Chinese, Vietnamese, Tagalog and translated into English. Phase two of the project will collect recipes from Middle Eastern, Latinx, African, European, and Asian cultures to be posted on a website. Bryant also served as the humanities advisor on and wrote the forward for the Between Meals cookbook project, which shares the recipes and stories of newly-arrived refugee and immigrant women and explores how they have nourished their families in the U.S.

Bryant graduated from the Chef’s Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. He holds a M.A. in History from NYU and a B.A. with honors in English from Xavier University of Louisiana. Bryant presents frequently around the country as a keynote speaker at community events, conferences, and colleges. He lives in Oakland, California with his wife and their two daughters.