Springtime means an increase in weddings and Chef Byron Cochrum is in the thick of it in the Reading Bridal District, serving hungry brides-to-be at The Winey Bride. After attending culinary school and working in kitchens around the city, the Wyoming native spent several years as a merchant mariner, traveling all over the United States and South America, expanding his culinary palette. He moved to France in 2018, landing a gig as chef de cuisine at Hotel Le Bois d’Imbert in Rocamadour, before returning to the states in 2023 and taking over as The Winey Bride’s executive chef last October. We talked to Cochrum about his inspirations, his favorite dishes, and making important moments special for customers.
Who taught you how to cook?
My passion for food began with my mother and grandmother. Like most chefs, I imagine it’s the people that feed you. But professionally, I have to say Chef Chris Prince of Primavista deserves the credit. He’s like my Yoda.
When did you decide to make this your career?
I honestly fought this for some time. I was a merchant mariner for about 12 years, got to travel and have some adventures. Even then, I would often find myself in the galley. If I had to say a specific moment, it would probably be when I took over Hotel Le Bois d’Imbert.
What’s your food philosophy?
I’m big on energy. I try not to cook when I’m upset. I feel like people can taste it. I try to keep my team laughing and having fun. I feel like that translates to our guests.
When did you take over chef duties at The Winey Bride?
October’25, but I was helping out in the kitchen since we opened in June.
Since The Winey Bride is in the Reading bridal district, how do you engage with customers who might be in the area for wedding-related activities?
We have several wedding-themed cocktails, and we have sort of organically become the place to celebrate people finding their dress, or even their significant other. It’s romantic. We’re small so when one table is celebrating, the whole dining room is celebrating. I really love that.
What sets The Winey Bride apart from other restaurants in the area?
We have a lot of great pubs and restaurants around us. Great places to meet friends and watch the game. We’re a little more elegant, I feel. We are a scratch kitchen. Our wine list is pretty extensive. And we’re small so it inherently feels a bit more intimate.
What’s your favorite dish to make and why?
That’s a tough one. I think more than one particular dish, it’s our specials and soup du jour I enjoy most. They afford me the opportunity to be creative with my team. We get to add some spontaneity to our guests’ experience. And I get to utilize some of what I’ve learned over the course of my travels. It’s a bit more exciting for me.
What is the most popular dish at The Winey Bride?
That’s a close one. The chicken piccata, chicken marsala, and salmon risotto are all very popular.
What cooking techniques did you learn in France that you apply here?
Patience! As a chef in France I faced several challenges, not least of which being the language. French is my third language and while I speak it well enough, it took immense patience from my colleagues there. When I reflect on my time there, it’s what I’m most grateful for. It taught me to take my time. Also, simplicity. The French cuisines I appreciate the most are simple. If you start with quality ingredients, you don’t need to add too much to make a special dish.
Anything else you want to add?
We just want to thank all of our clients for sharing so many special moments with us. It has been a real pleasure for me and my team to be a part of so many special occasions.
218 W. Benson St., Reading, (513) 679-5172
Facebook Comments