On December 13, 1989, Bryson Robert Williams made his dramatic debut into the loving arms of his parents, Bruce and Debbie Williams. Born in Santa Barbara and raised in Goleta, Bryson grew up playing soccer, basketball, baseball, skateboarding, surfing and competing in disc golf competitions. He also loved the arts: drawing, painting, playing guitar, writing songs, creating beats and performing his music. 

While in high school, Bryson survived an arteriovenous malformation brain surgery. He graduated with his GED from Santa Barbara City College in 2008. In 2010, Bryson was diagnosed with heart failure which led him to receive a successful heart transplant in 2011. The heart transplant saved his life. Despite his harrowing health journey, Bryson embraced life with joy and bravery. 

After recovery from his transplant, Bryson went on to excel in the Culinary Arts program at Santa Barbara City College to pursue his passion for cooking. He worked as a chef for La Cumbre Country Club, Barbareno and Bottlest. In addition to his cooking career, Bryson also loved to cook for his friends and family and was known to host dinner parties, man the grill at family functions, and make elaborate new dishes for his wife. Bryson was curious about cooking and trying new techniques, undaunted by the skill or time some dishes could take. He experimented with things like fermenting hot sauce, making kombucha, dry aging persimmons and all sorts of culinary explorations that would incite his curiosity. 

An inquisitive person for life, Bryson found passion and interest in learning new things and exploring many hobbies. In 2018, Bryson went back to Santa Barbara City College to pursue a new interest in graphic design. He graduated from the program in 2020 and his creativity blossomed….