Bryant Terry is an American chef who is well-recognized for his contributions to vegan and Afro-Caribbean cuisine. He is known primarily for his cookbooks, including “Afro-Vegan” and “The Inspired Vegan,” and his work as a columnist for TheRoot.com. Born on January 24, 1976, Bryant Terry hails from Tennessee, United States. As in 2024, Bryant Terry's age is 48 years. Discover below for comprehensive details about Bryant Terry, including the biography, wiki profile, age, date of birth, family background, relationship status, interesting facts, photographs, lesser-known facts, and more.
Bryant Terry Wiki Table
| Stage Name | Bryant Terry |
| Real Name | Bryant Terry |
| Profession(s) | Chef, |
| Birthday | January 24, 1976 |
| Zodiac Sign | Aquarius |
| Age | 48 years |
| Gender | Male |
| Birthplace | Tennessee, United States |
| Hometown | Tennessee, Tennessee, United States |
| Nationality | American |
Bryant Terry Family and Personal Life
- Bryant Terry was born in Tennessee, United States.
- Bryant Terry’s birth sign is Aquarius.
Bryant Terry Biography and Facts
- Who is Bryant Terry?: Bryant Terry is an American chef who has made a significant impact in the world of vegan and Afro-Caribbean cuisine. He is famous for his cookbooks “Afro-Vegan” and “The Inspired Vegan,” and his work as a columnist for TheRoot.com.
- Education: Bryant Terry earned a bachelor’s degree from Xavier University of Louisiana and later obtained a master’s degree in history from New York University.
- Culinary Training: Terry received his culinary training from the Natural Gourmet Institute for Health and Culinary Arts in New York.
- Career: In the early 2000s, Terry established a program called Build Healthy Eating and Lifestyles to Help Youth (b-healthy!) and also hosted a television series titled “The Endless Feast.”
- Birth and Early Life: Born in Memphis, Tennessee, Terry later resided in New Orleans, Louisiana and New York, New York.
- Collaborations: He has collaborated with French chef Jacques Pepin, both contributing recipes and articles to Food & Wine magazine.
