Meet Chef Bryan Sink
Bryan Sink is a chef, musician and artist, and probably in that order. He was born in Cedar Falls. He lived in Waterloo until returning to Cedar Falls where he attended Holmes Junior High. Bryan did not finish high school, but instead went to work as a high rise building window cleaner until enlisting in the United States Army at 17. There he achieved the rank of Sergeant E5. While in the Army, Bryan received his GED. Bryan came back to the Cedar Valley and attended the University of Northern Iowa.
For the next five years he traveled extensively as a member of a “top 40” format band. Through theses travels Bryan was exposed to fine hotels and the world of upscale food and beverage operations. He left the band to begin a career, working in some of the very hotels he visited. Bernie Mueller, Executive Chef at the Four Seasons Hotel in Los Colinas, Texas recognized Bryan’s potential and placed him in a formal European-style apprenticeship. Bryan moved quickly through the ranks to become an Executive Chef.
Over the course of his career he struck a balance between cooking in and managing up-scale and fine dining restaurants. Bryan worked in some of the most celebrated hotels in the United States, such as the Fairmont in Dallas, the Vanderbilt Plaza in Nashville, and the Crescent Hotel in Dallas. He held the titles of Executive Chef, Director of Food and Beverage Operations, Maître d’Hotel, and Director of Sales. His final hotel appointments were at the Peabody Hotel (known at that time as the Excelsior Hotel) in Little Rock, Arkansas and the Embassy Suites Hotel in Hot Springs, Arkansas.
He set out in a new direction in the late nineties and began to open his own restaurants. Of particular note was his restaurant Three Monkeys, a 10,000 square-feet, three story entertainment complex in Hot Springs Arkansas. There he would meet his wife, Corrie.
Bryan has prepared meals and coordinated events for many celebrities and politicians, including Bill Clinton during his term as Governor of Arkansas, and also prepared banquets for Bill Clinton while he was the seated President of the United States.
When his mother became ill in 2013, Bryan returned home to assist with her care. He accepted a position as the Chef of Hy-Vee University Avenue in Waterloo. While at Hy-Vee he became aware of the opportunity to lease CU and the Cellar in historic downtown Waterloo, and took that opportunity. Taking a huge risk, he discarded the CU/Cellar brand and reputation. Bryan’s on 4th became a reality on July 15, 2016. Bryan had been quietly building his own brand through Hy-Vee, and opened to immediate success.
Bryan has three children, two grandchildren, and is expecting his third grandchild in November.