A doctoral student at Oxford Brookes University, School of Arts and Humanities, Ryan Bromley is currently pioneering research on a justification for the physiological sense of taste in art. This research builds a theoretical foundation for taste within contemporary aesthetic philosophy and draws upon modernist cuisine and flavour chemistry as mediums to communicate complex concepts in practice within the fine arts.
He previously studied BA International Relations and MSc Food Policy with an internship at the World Food Program, Rome and has worked as a professional chef for over a decade as well as in many other facets of the food industry.