Bryant Terry is a multidisciplinary artist, publisher, and author of six highly acclaimed cookbooks. His latest project, titled Black Food, received widespread praise and was hailed as the most critically acclaimed American cookbook of 2021. He has received recognition for his exceptional work, including a James Beard Award, an NAACP Image Award, and an Art of Eating Prize. San Francisco Magazine included Terry among 11 Smartest People in the Bay Area Food Scene, and Fast Company named him one of 9 People Who Are Changing the Future of Food. In regard to his food justice activism, Terry’s mentor Alice Waters says, “bryant terry knows that good food should be an everyday right and not a privilege.”
From 2015 to 2022, Terry served as the inaugural Chef-in-Residence at the Museum of the African Diaspora (MoAD) in San Francisco. In this role, he curated public programming at the intersection of food, farming, health, activism, art, and culture. As the founder and editor-in-chief of 4 Color Books, an imprint of Ten Speed Press and Penguin Random House, Terry collaborates with visionary chefs, writers, artists, activists, and innovators of color to create visually stunning nonfiction books. Terry is currently pursuing a degree in the MFA Program in Art Practice at UC Berkeley.
