STAFF FOCUS: Bryan McClure

WASHING DIRTY DISHES at Goochland’s Red Oak Café sparked Bryan McClure’s love for kitchens when he was only 14 years old. The summer he spent there as a dishwasher set the stage for a distinguished culinary career working under luminaries such as Walter Bundy and Grant Achatz. And now, Bryan is bringing his chops to Common House Richmond as our newest Chef de Cuisine.

Before he became a chef, Bryan watched Iron Chef. And while working at Red Oak Café, he began watching the Food Network with greater frequency, sometimes until the early hours of the morning. The more he immersed himself in the culinary world, the more he knew cooking was what he wanted to pursue. After graduating from Virginia Tech, he moved back to Richmond, his hometown, to start his career at the Jefferson Hotel under Chef Walter Bundy’s tutelage.
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Then in 2011, an opportunity came along to help open Next in Chicago with Grant Achatz, a Michelin star-rated chef. At Next, Bryan expanded his culinary horizons and brought back what he learned to RVA. In 2014, he met Chauncey Jenkins, a fellow restauranteur and lover of good cuisine. The two became fast friends.
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After Chauncey became Common House Richmond’s General Manager, Bryan began to learn more about Common House’s food & beverage program. “If there is anything that Chauncey is intrigued by in the food world, then it’s worth paying attention to,” Bryan noted. So, when Chauncey reached out asking if he knew of anyone interested in applying for a Chef de Cuisine position, Bryan replied, “Me!”⁠
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As our new Chef de Cuisine, Bryan will help build the kitchen from the ground up. “Common House’s ethos of collaboration and inclusiveness isn’t something you see every day. We’re going to use that to create a kitchen with the same underlying philosophy and provide the best service we can to members and guests.”