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DRAWN TO THE KITCHEN SINCE THIRD GRADE, CHEF B HAS NEVER WANTED TO BE ANYTHING ELSE!

The Stone House welcomes Chef Bryant Smalley, also known as Chef B. After more than a decade at a luxury resort, Chef B is excited to experience a new clientele and experiment with different styles of cuisine. This is his second stint at The Stone House, this time as Head Chef.

Chef took the time to answer a few questions from TABLE Magazine. Get to know him here, as well as at The Stone House, which re-opened April 1, 2022.

TABLE: When did you decide to become a chef?

Chef B: I went to a career fair in the third grade and talked to Chef Randy Becker. He just wowed me to death. I’ve never wanted to do anything else with my life.

TABLE: What is your signature dish? What do people love about it?

Chef B: I love to make hearty soups. I take a lot of pride in my clam chowder. A lot of guests love the smoky bacon flavor I add to it. I also love the taste and smell of marsala wine. So I love to make chicken marsala which has become one of my family's favorites.

TABLE: How do you describe your overall cooking philosophy?

Chef B: Basically my cooking philosophy is experimental. I will read cook books and recipes and immediately ask myself, how can I turn this into mine? Then I start experimenting with different ingredients.

TABLE: Name the three kitchen tools you can’t do without?

Chef B:

1) A well manicured chef's knife
2) My trusty tongs
3) A great kitchen crew to make the magic happen

TABLE: What helped you make the decision to take on Head Chef at The Stone House Restaurant?

Chef B: After 16 years at Nemacolin, I thought that it was time to venture out and experience a new clientele and enjoy the freedoms of being a chef again with different styles of cuisine. I wanted to use my experience as a leader, and teach new groups of chefs. I really want to help the culinary world by teaching younger up and coming cooks, while leaving a lasting legacy in the field.

TABLE: What can we share with young aspiring cooks and chefs that might want to work with you?

Chef B: I love to have fun in the kitchen and lead my crews with all the knowledge I’ve garnered from the chefs who have taught me over the years. I love to lead and want to see everyone succeed. I truly believe in the Team mentality.

TABLE: What chefs do you follow or admire their work and career in general, and why?

Chef B: Hands down, I follow Chef Kristin Butterworth. She is an incredible chef that has taught me so much over the last 10 years. No one does the cuisine quite like Chef Kristin. Also Chef Carl Fazio. He took a chance on a young punk who thought he knew everything, and sent me to school and not only turned me into a good chef, but molded me into the man I have become. These are the two biggest influences on my life.

TABLE: What else can you share about your new endeavor?

Chef B: I am so excited to return to The Stone House and bring it back to Fanny and Carl Ross's Italian roots!

For more about Stone House, click here.