Joanna Bryant

Culinary Arts Chef Professor

Chef Bryant brings a wealth of knowledge to Grayson College Culinary Arts.  Chef Bryant is a native of Denison, Texas and has many connections throughout the community.  She received a Bachelor of Science in Business Management from Babson College with concentrations  in entrepreneurship and finance.  She then earned her Associates Degree of Occupational Studies in Culinary Arts from California Culinary Academy. She is currently pursuing her Masters of Hospitality Administration from University of Nevada at Las Vegas in the Harrah College’s Executive MHA program. 

Chef Bryant has kitchen experience in fine dining, casual dining, buffets, and catering in San Francisco, Dallas, and Denison.  She is an ACF Certified Executive Chef (CEC), certified Chef de Cuisine (CCC), and Certified Culinary Educator (CCE), as well as a current member of the American Culinary Federation.  Chef Bryant is also certified through the NRAEF ManageFirst Program, and ServSafe Food Manager, Proctor, and Instructor certified. 

Chef Bryant has received numerous awards including the American Association of University Women Education Grant (2016-2017), the Grayson College Minnie Piper Stevens Professor Nominee recognition (2015-2016), a Leavey Award from the Freedoms Foundation at Valley Forge for excellence in teaching free enterprise, the Julia Child Foundation for Gastronomy and the Culinary Arts Independent Study Grant recipeint award in 2015, and an Athena Award Young Professional nomination in 2014.

Chef Bryant is the T.I.P.S.S. Student Club Advisor and serves as the culinary arts advisor and culinary arts practicum coordinator.  She is also a member of Grayson College’s Faculty Association.