Bryant Terry is a James Beard & NAACP Image Award-winning chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. He is the founder and editor-in-chief of 4 Color Books, an imprint of Penguin Random House and Ten Speed Press, and he is co-principal and innovation director of Zenmi, a creative studio he founded. For the 2022-2023 academic year Bryant will be an Artist Fellow/Visiting Scholar at UC Berkeley as a member of the second cohort of Abolition Democracy Fellows. Since 2015 he has been the Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco where he creates public programming at the intersection of food, farming, health, activism, art, and culture. In regard to his work, Bryant’s mentor Alice Waters says, “Bryant Terry knows that good food should be an everyday right and not a privilege.”
His sixth book, a collection of recipes, art, and stories, entitled Black Food was published by 4 Color Books/Ten Speed Press in October 2021. It went on to be the most critically acclaimed American cookbook published that year landing on lists by The New Yorker, San Francisco Chronicle, Boston Globe, The Washington Post, NPR, Los Angeles Times, Food52, Glamour, and many other publications.