Editor's note: This article was published in Grand Traverse Scene magazine's Fall 2018 issue. Pick up a free copy at area hotels, visitor's centers, chambers of commerce or at the Record-Eagle building on Front Street. Click here to read GT Scene in its entirety online.

NAME: Bryan Petrick

POSITION: Head Chef at Aerie Restaurant & Lounge, Grand Traverse Resort & Spa

LIVES IN: Traverse City with fiancée and 1-year-old daughter

AGE: 29

TRAINING: The Art Institute of Michigan Culinary Program.

EXPERIENCE: “I worked at restaurants probably since my sophomore year of high school and ever since then.” That includes time spent at the traditional Japanese restaurant, the Cherry Blossom (now the New Cherry Blossom), in Novi, Michigan.

FAVORITE FOOD GROWING UP: His dad’s chicken and dumplings.

EARLY INFLUENCES: Cooking with and watching his family cook. “They’d make everything from scratch. As I got older, I started helping them cook.”

LATER INFLUENCES: In culinary school an instructor’s father was head chef at the Cherry Blossom, where Petrick learned to read order tickets in Japanese. “He gave me a lot of Asian influence in my cooking. I learned to butcher fish there and break down meat, and I learned how to get good knife skills there. I think I went from a cook to a chef.”

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