With a diverse culinary background spanning nearly 16 years, Executive Chef Bryan Thoman is the driving force behind the unique culinary creations at Canvas Restaurant & Market in Orlando.
Born in Cherry Hill, N.J., Thoman moved to Florida at a young age sparking his interest in cooking thanks to the state’s rich culinary landscape. Following high school, he enrolled at the Florida Culinary Institute to refine his skills and harness his talent. After graduation, he worked at high volume South Florida restaurants where he developed a passion for
Southern flavors and fresh seafood while also gaining experience with menu planning.
Thoman made the move to Central Florida after accepting the sous chef position at Brio Tuscan Grille and was quickly promoted to executive chef. In this role, he worked with multiple restaurant locations across the East Coast helping each location improve the food quality and execution.
Throughout his career, his modern American style has been influenced by world cuisines thanks to his years of experience. These influences have allowed him to develop a creative process that blends unique flavors and modern cooking techniques executed with innovative plate design. At Canvas, Thoman guides the restaurant’s distinct new American cuisine influenced by Florida’s Southern and Latin American roots.