Originally from Ft. Worth, Texas, Bryan Lee Weaver moved to Boulder, CO when he was 10 and as a teen, kicked off his hospitality career working as a dishwasher at a small Mexican restaurant. Enthralled by the fast-paced nature and mechanics of the kitchen, Bryan was soon making sopapillas and desserts.
A move to Portland, OR, introduced Bryan to the world of fine dining under the mentorship of Chef Sarah Schafer at Irving Street Kitchen. There he grew to love the art of charcuterie and salumi and the practice of preserving the bountiful produce available in the Pacific Northwest.
Later, Bryan moved to LA to work as a sous chef of the Venice Beach hotspot, Superba Snack Bar, and worked his way to executive chef, building a diverse, Southern California-inspired menu.
In 2015, Bryan was offered the opportunity to lead the kitchen at Butcher & Bee Nashville, where his cuisine was praised by The Tennessean as “fresh, original and utterly delicious.” Together with Butcher & Bee Owner Michael Shemtov, Bryan launched their next project in 2019, Redheaded Stranger. The East Nashville hot spot highlights the beloved Southwestern food of Bryan’s childhood, serving dishes featuring Hatch green chilies and homemade tortillas, with breakfast tacos and brisket featured prominently.
Inspired by Nashville’s vibrant food scene and eager to introduce something truly unique and different to the community, Bryan and his partners, Michael Shemtov and Honest to Goodness Hospitality Managing Partner Jake Mogelson, dreamed up the idea of Fancypants, an innovative dining experience that opened in East Nashville in July 2024.
When he’s not dreaming up delicious, inventive dishes, Bryan enjoys spending time with his wife, playing tennis, listening to hip-hop and taking walks with his giant bloodhound, Ranger.