Bryant Wigger
Los Angeles

Chef Bryant Wigger was most recently at the prestigious Four Seasons Los Angeles, where he took the helm of the renowned Four Seasons Sunday Brunch and started the much-admired farmers’ market-driven station. With nearly 20 years of experience, Chef Bryant brought his experience in
Italian fine dining to Trattoria Neapolis. While paying respect to the culinary traditions of southern Italy, he creates dishes inspired by his love for California’s locally grown and seasonal ingredients.


Must Eat: Soup Dumplings (Xiaolongbao)

Soup Dumplings (Xiaolongbao)The dumplings are filled with variety of ingredients, including pork, shrimp and vegetables. Each dumpling weighs 21 grams and is pinch-sealed with 18 folds before steaming.


Must see: Taipei 101

Located in the finest district Taipei has to offer, Taipei 101 is the largest engineering project ever in the history of Taiwan's construction business. The building ranked officially as the world's tallest from 2004 until the opening of the Burj Khalifa in Dubai in 2010. In July 2011, the building was awarded LEED Platinum certification, the highest award in the Leadership in Energy and Environmental Design (LEED) rating system, and became the tallest and largest green building in the world.



Hakka Tea Crusted long-line caught Cod

Five Spice roasted pork belly

Organic polenta
Chinese broccoli
Meyer lemon
Fried baby shrimp

This dish is inspired by the chef’s lunch at the Luoshan organic farm, and by other pork dish he tasted during his trip. He added in dried baby shrimp, which he had tried in a market, for a special flavor.


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