Chef inspired global street food. Using fresh local ingredients.
Chef Bryce Balluff hailing from the French Culinary Institute and working in some of the finest kitchens from New York to south Florida brings a special reverence for ingredients and a passion for perfection.
Training at Michelin stared Per Se, Asia De Cuba, Barbuto, and locally working as the private dining chef at Luma on park and the chef de cuisine at Puff'n Stuff Catering manned the helm of the kitchens of The Funky Monkey Wine Company and Draft Global Beer Lounge & Grill. Chef Bryce brings over a decade of artistic passion, fines, and culinary expertise to Fork In The Road.