Chef Bryan Aceves is Making Waves on the Central California Coast

At Whiskey ‘N Rye in Solvang, California, the details matter. From the size of the wings to the consistency of the smoke, each dish hits the table exactly as it’s meant to. For corporate executive chef Bryan Aceves, those small decisions are what separate a good meal from a memorable one, and they’ve helped turn this award-winning smokehouse into one of the Central Coast’s most talked-about restaurants.

Aceves’ connection to cooking started early. Growing up in Los Gatos, California, he was drawn to the kitchen through family gatherings, absorbing the flavors of his Mexican heritage and his uncle’s Chinese culinary influence. By high school, that passion turned into something more serious. He enrolled in a culinary program and spent his lunch periods cooking for teachers. Not long after, he left his spot on the varsity baseball team to work in restaurants full time.

Chef Bryan Aceves at Whisky ‘N Rye.

From there, Aveves’ career took him across a range of kitchens, each one teaching him something new. Fine dining and country clubs in Santa Barbara and Montecito sharpened his technique. Time at UC Santa Barbara taught him to maintain quality at volume. At Johns Hopkins in Maryland, working in a hospital kitchen shifted his perspective – food wasn’t just about taste, it was about care.

After returning to California, Aceves joined Firestone Walker as corporate executive chef, elevating the food program and developing thoughtful beer pairings. It also marked a shift toward mentorship and leadership, values that continue to define his approach today. Through Firestone Walker, he discovered ProStart, a culinary education program for high school students. The connections he built there eventually led him to Whiskey ‘N Rye.

At Whiskey ‘N Rye, Aceves is focused on consistency across every plate. “Things that other people would let go of, we don’t. We strive to be best in class,” he says. It’s a standard that extends to his team – from training, to building them up, to making sure every guest interaction reflects that same level of care.

While barbecue anchors the menu, Aceves doesn’t approach it with a single definition. Whiskey ‘N Rye pulls from a range of regional styles – Texas brisket, Carolina pulled pork, Kansas City sauces – while still nodding to the Central Coast’s Santa Maria tradition of tri-tip on an open flame. That same openness extends to who the menu is built for. Alongside the classics, you’ll find smoked spaghetti squash with shallots for vegan diners and a roasted beet salad layered with smoked cheese. “We try to incorporate what we think is good and inviting to everyone,” he shares. “Everyone has a spot at the table.” Fan favorites include the cast iron jalapeño cornbread, the sampler trio of brisket, ribs, and pulled pork, and the whiskey wings.

Smoked spaghetti squash.

Outside the restaurant, Aceves stays connected to the next generation of chefs. For three years running he’s returned as a judge at the California ProStart Cup, where more than 250 high school students compete for scholarships and mentorship by preparing three-course meals and pitching original restaurant concepts. “The kids are inspirational,” he says. “When I was in high school, I was making cookies and burgers. These kids are making rack of lamb with gastrique.” Watching young cooks fall in love with the craft is what rekindles his own fire. His advice to them is simple: be patient, keep learning, and show up with a good attitude. “Being a chef is a journey, not an overnight thing.”

Looking ahead, growth is top of mind. Whiskey ‘N Rye has already expanded into catering, a food truck, and a second concept in Santa Barbara, with plans for additional locations in the future. But as the business grows, Aceves remains focused on what made it successful in the first place: consistency, quality, and a strong sense of identity.