Bryant next to his sculpture, “Razed Bed #2” + mixed media drawings at the Worth Ryder Gallery, Berkeley, CA, 2024. credit: David Schmitz
Bryant Terry MFA ‘25
Email: bryant-terry@berkeley.edu
Website: https://www.bryant-terry.com
Bryant Terry is a multidisciplinary artist, James Beard Award-winning chef, publisher, and author of six books. He draws inspiration from his ancestors, motivating us to strive for a more healthful, just, and sustainable world. His studio practice defies conventional boundaries, encompassing a diverse range of disciplines including design, curation, music, sculpture, mixed media, video, and social practice. Central to his artistic philosophy is the concept of composting, which transcends its literal meaning to symbolize a profound cycle of transformation and renewal, mirroring nature's resilience and adaptive processes.
San Francisco Magazine included terry among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. From 2015 to 2022, terry served as the inaugural Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco. In this role, he curated public programming at the intersection of food, farming, health, activism, art, and culture.
As the founder and editor-in-chief of 4 Color Books, an imprint of Ten Speed Press and Penguin Random House, terry collaborates with visionary chefs, writers, artists, activists, and innovators of color to create visually stunning nonfiction books.
Infinite Garden
Acrylic on canvas
48" x 48"
2008
Terry's accomplishments extend to his career as an author, where he has written six highly acclaimed books. He has received recognition for his exceptional work, including a James Beard Award, an NAACP Image Award, and an Art of Eating Prize. His latest book, titled Black Food, received widespread praise and was hailed as the most critically acclaimed American cookbook of 2021.
Terry frequently presents keynote speeches at community events, conferences, and renowned universities such as Brown, Columbia, NYU, Smith, Stanford, and Yale. He is currently pursuing a degree in the MFA Program in Art Practice at UC Berkeley. He obtained his culinary education from the Chef's Training Program at the Natural Gourmet Institute for Health and Culinary Arts in New York City. Additionally, Terry holds an MA in History with a focus on the African Diaspora from NYU, where he studied under Robin D.G. Kelly during his time as a Ph.D. student.