Medicine Restaurant
Medicine Restaurant

executive chef, bryan waites

Bryan Waites began his culinary career at the age of twelve, going to private school part-time and working in a classic French kitchen in the Northeast an average of 40 hours per week, born of a precocious passion involving an obsession with French language and culture that started at age ten. By his mid-teens, summer jobs included making charcuterie and ice carvings for high-end metropolitan New York City banquets, and at seventeen he opened a restaurant in Raleigh, North Carolina. In his mid-twenties, Waites went to Spain, specifically the Basque Country, Gipuzkoa region for a total of three years. He maintained simultaneous positions in strict Basque kitchens whose menus revolved around local, seasonal produce. He spent two years in the south of Holland continuing studies in bio-dynamics while working with a Dutch culinary team as an associate chef developing vegetarian French 'niveaux' cuisine for a top-rated hotel/restaurant group in Dordrecht. Waites then moved to the Bay Area where a decade of experience with vegetarian cuisine led him to become Sous Chef at Millennium, one of the country’s foremost vegetarian restaurants. Since Medicine opened its doors in August of 2005, Waites has been co-execuctive chef with Ryuta Sakamoto of Kyoto, Japan. In 2006, Waites was named one of the "Top Ten Vegetarian Chefs" by the World Vegetarian Society.