Bryan Severns has over 40 years in the restaurant and hospitality industry. He has worked as a chef in operations as diverse as hunting camps, restaurants, inns and luxury hotels. Before attending Kansas State University, Bryan was an award winning Chef Instructor for 11 years at the New England Culinary Institute in Montpelier, Vermont. His areas of expertise include fermented foods, protein fabrication and food safety. Along with his bachelor's and master’s degrees in Food Science and Industry (2014), Bryan holds a culinary arts degree from Johnson and Wales University (1984), a Meats certificate for K-State.
In his role as Manager of Food Programs and Services, Bryan manages the research kitchens at K-State Olathe, coordinating their use by various K-State programs and colleges, research and extension, and industry partners. He also runs the Food Innovation Accelerator, a food business incubator, giving area food startups the resources for successful a launch