Bryan Lee Weaver


Years of Participation


Born in Ft. Worth, Texas, Bryan Lee Weaver moved to Boulder, CO when he was 10. At 14 years old, Weaver was first introduced to the restaurant world while working as a dishwasher at a small Mexican restaurant. Enthralled by the fast-paced nature and mechanics of the kitchen, Weaver was a quick learner and soon advanced to making sopapillas and desserts. With cooking experience under his belt, Weaver began regularly working the line where he developed his ability to manage a busy kitchen.
A move to Portland, Oregon introduced Weaver to a restaurant culture he had never seen before. He entered the world of fine dining under the mentorship of chef Sarah Schafer at Irving Street Kitchen, where he grew to love the art of charcuterie and salumi and the practice of preserving the bountiful produce available in the Pacific Northwest. Weaver jumped at the chance to move to Los Angeles to work as a sous chef of Venice Beach hot-spot Superba Snack Bar. He soon took over as Executive Chef, working to build a diverse, fresh menu highlighting the produce of Southern California. Two years later, Weaver was offered the opportunity to lead the kitchen at Butcher & Bee Nashville, where he creates unique, produce-driven cuisine praised by The Tennessean as "fresh, original and utterly delicious."
In summer 2017, Weaver and Butcher & Bee owner Michael Shemtov announced their next project in East Nashville, Red Headed Stranger. The McFerrin Park spot will highlight the beloved Southwestern food of Weaver’s childhood, serving breakfast and lunch with menus highlighting Hatch green chilies and homemade tortillas, with breakfast tacos and brisket featured prominently. Red Headed Stranger, named after the Willie Nelson tune, will open in late 2018. When he's not dreaming up delicious, inventive dishes, Weaver loves spending time with his wife and two cats. He is also a hip-hop junkie and an avid basketball fan.