Brys
Stephens

Since college, Brys Stephens has spent countless hours in the kitchen, watched an unhealthy number of cooking shows and dog-eared his huge library of cookbooks and food magazines. As a young man, he lived in France and Italy, and liked to cook and eat from local markets over there. He remembers one year at a house near Grasse, in southern France, where a tall thick hedge of rosemary grew off the patio. There was something about grilling a leg of lamb seasoned with rosemary picked ten feet away, something that bound place to food for him, something that was a revelation.

Between law school and Cookthink, Brys served as a law clerk for a Judge near Washington, D.C. Although his time in the legal world did wonders for the clarity of his thinking, he figured his culinary obsessions would take his legal career only so far.

Brys and his business partner Chip are about to launch a recipe and cooking tip website called Cookthink. Meanwhile, they’re blogging at www.cookthink.com/blog.