When Drew Bryan’s wife, Courtney, texted him a week ago and told him he had been named a James Beard Foundation Awards semifinalist, he thought it was a joke.

He texted back: “Ha!” 

But it was true; he’d been named a semifinalist in the Best Chef: Southeast category. It’s just not something he or his wife had thought to go after when they opened Blue Honey Bistro in 2017.

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Their only goal was to operate a small, neighborhood restaurant that offers exemplary service and delicious food. And tucked away in a strip shopping center in the heart of Germantown, Blue Honey is tiny — a 1,200-square-foot restaurant with only 36 seats.

Bryan wishes it was just 30 seats.

“Running a business this size allows us to control everything we do,” he said. “We like to change the menu often, and a restaurant this size lets us be able to do that.”

Drew and Courtney run the restaurant together. The couple’s attention to detail is even evident when diners call to make a reservation.

“We often get asked why we don’t take reservations online,” Bryan said. “It’s a personal touch. We get to talk to our guests about special events, food allergies, requests … so that aspect of service and being prepared happens before they even walk in the door.”

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When guests arrive, they are welcomed into a cheery, light-filled dining room, elegant and pristine. Offering an upscale touch, tables are perfectly set with white linen tablecloths.

It’s the kind of place where diners can dress up for a special occasion or feel just as comfortable in a pair of jeans.

The servers are always extremely knowledgeable about the menu — even though it changes on a regular basis — but lacking pretension. Service is laid back and friendly, while still being attentive.

Dishes are beautifully and artfully plated, and menu highlights include Bryan’s signature mushrooms and toast appetizer, pan-seared Faroe Island salmon (the garnishes change often) and a Black Angus beef tenderloin with a truffle demi-glace.

Bryan said he ended up as a chef by accident.

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“I had started college studying international banking but wound up working in a restaurant. After 10 years, I decided to go to culinary school. I kind of did it backward,” he said.

After attending the French Culinary Institute in New York, he moved to East Tennessee and worked for the award-winning Blackberry Farm for a year. He eventually moved back to Memphis and worked for chefs such as Ben Vaughn of River Oaks. After almost four years at Spring Creek Ranch in Collierville, Bryan and his wife decided it was time to open their own place.

Bryan credits his success to his staff.

“We treat everyone like family because they are family,” he said. “Everyone understands the impact they have, and we all want every guest to leave happy.”

Bryan said while he is honored to have been nominated for Best Chef: Southeast, he wishes the recognition was for Best Restaurant.

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“I couldn’t have done this without the people who work with me,” he said. “I am just one cog in the wheel.”

Blue Honey Bistro, located at 9155 Poplar Ave. in Germantown, is open 11 a.m. to 2 p.m., Mondays through Fridays for lunch; and 10:30 a.m. to 2 p.m. for Saturday brunch. The restaurant opens for dinner at 5 p.m., Mondays through Saturdays.