Communication is key in our lives. Chef Ryan Brazeal shares his unique voice not through speeches but through the dining experience at his restaurant, Novel. Each dish he creates tells a story shaped by his journey through the culinary world, especially his time in Asian cuisine.
My first taste of Chef Ryan’s storytelling was through his Sakura Pork Rib, a memorable experience that sparked my curiosity about him and his food. I wanted to dive deeper into his background and the inspiration behind his dishes.
The Pitch: Can you tell us about yourself?
Ryan Brazeal: I’ve owned Novel for almost 12 years. I started my culinary journey at Johnson County Community College and later spent about eight years in New York City. I always dreamed of being my own boss. The chef life appealed to me because of its creativity and flexibility. In Kansas City back then, most people didn’t know the chefs behind the restaurants. I aimed to change that by opening my own place, working hard for 15 years to realize my dream.
In the late ’90s, I was living in the River Market, working in a warehouse and experimenting with recipes from my mom’s copy of The Joy of Cooking for friends. This sparked my interest in cooking as a career. An instructor at school challenged me to gain restaurant experience first, which led me to a job at the Hyatt. I struggled but learned a lot over my four years there. Then I moved to New York, where I worked in various eateries, including Nobu and Momofuku.
What do you love about the Kansas City food scene compared to New York?
Ryan Brazeal: There’s a sense of camaraderie among chefs here. In New York, it felt more competitive. Here, we support each other.
What dish do you think you’re best known for?
Ryan Brazeal: The pork chop—it includes a spicy pork belly that has become a crowd favorite. It comes from a dish I developed at Momofuku but with my twist. The crispy egg is another highlight— it shows off the creativity of Novel American cuisine with its unique flavors and presentation.
Where do you find inspiration for your cooking?
Ryan Brazeal: I’ve learned from many amazing chefs, building a toolbox of techniques and flavors. Now my focus is on refining my style rather than reinventing the wheel. I draw inspiration from everyday experiences, especially since I have young children and travel less.
My culinary voice is shaped by my experiences in different kitchens. I’ve incorporated elements from my time at various Asian restaurants, bringing new flavors to Kansas City when I opened Novel. The menu has evolved into something that aims to offer something special for everyone.
What’s your favorite live music venue in Kansas City?
Ryan Brazeal: I love the RecordBar. I’m a fan of punk rock, and it’s great to catch live shows there.
If you’re curious about Chef Ryan and his culinary adventures, check out Novel at 1927 McGee St, Kansas City, MO. Each meal is a chance to experience the passion and creativity that fuels his cooking.
Recent trends in the dining world show that diners increasingly seek authentic experiences. A 2023 survey found that 64% of restaurant-goers want to connect with chefs. This connection enhances their dining experience, making places like Novel even more vital in today’s culinary landscape.
By sharing his culinary journey, Chef Ryan Brazeal not only feeds hunger but also fosters community through food and storytelling.
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Johnson County Community College,Mise en Place,momofuku,Nobu,novel,recordbar,Ryan Brazeal
