Brys Stephens

Brys Stephens is an author, food writer, and photographer based in Charleston, SC. He has written for Bon Appetit, Garden and Gun, Charleston City Paper, and Charleston Magazine, and and is a founder of the food and cooking website Cookthink.com.

Brys's love of food and cooking takes form at the intersection of his deep roots in the South and his lifelong love of travel. From the pecan trees at his home on Sullivan's Island, to summers in Provence at a house on an herb-covered hillside, Brys has long been enamored with the world's culinary connections, and the influence of place and climate on our food.

After graduating from Washington and Lee University, Brys worked in marketing at an English-language city magazine in Paris. He continued his education at the Cornell photography program in Rome, where he undertook a four-month project photographing and cooking from markets throughout Italy and Sicily. He then apprenticed in his hometown of Birmingham, Alabama, with James Beard award-winning chef Chris Hastings in the kitchen of his restaurant Hot and Hot Fish Club.

Earning his JD / MBA from Wake Forest University, Brys spent two years in the wine business, working in PR for American Premium Beverage and in PR and viticulture for Napa's Joseph Phelps Vineyards.