Bryant Ng Biography

Bryant has worked with some of the country's most influential chefs, including Roland Passot of La Folie Restaurant in San Francisco, Daniel Boulud of Restaurant Daniel in New York, Mark Peel of Campanile Restaurant in Los Angeles, and most recently Nancy Silverton and Mario Batali of Pizzeria Mozza in Los Angeles, where he helped open and served as Chef-de-Cuisine. He is presently the Chef/Owner of The Spice Table in Los Angeles' downtown district. Bryant earned a degree in Molecular, Cell, and Developmental Biology with a focus in Business Administration from UCLA before entering the culinary profession. He continued in the science sector after college, working as a consultant in San Francisco for the pharmaceutical, medical, and biotechnology businesses. His interest in the food sector and love for cooking stems from his early experiences growing up in a Chinese-American restaurant run by his parents in Los Angeles. His passion for feeding family, friends, and guests stems from his Chinese-Singaporean upbringing, where food is seen as more than just a source of nourishment, but also as a means of bringing people together.

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