Byron Bia Returns to Diné College as Executive Chef
TSAILE, AZ — NMS is excited to announce the return of Byron Bia (Navajo Nation) to Diné College, now serving as executive chef. Byron originally joined NMS in August 2021 as a part-time cook and quickly advanced to sous chef under the guidance of Regional Executive Chef Brad Harris. His return this month marks a new chapter in his culinary journey and a renewed commitment to serving the Diné College community.
A native of Lukachukai, Arizona, Byron’s connection to Diné College runs deep. Raised in a traditional “reservation lifestyle,” his early years were spent living off the land—hunting, raising livestock, and growing food. His family lived off-grid for his first thirteen years. These formative experiences shaped his appreciation for food and inspired his pursuit of a culinary career.
Byron’s professional training began at the Scottsdale Culinary Institute, where he worked his way through school in a fast-paced kitchen and helped open two restaurants. He later transitioned into fine dining, rising from pantry cook to sous chef. Before returning to Diné College, Byron served as executive chef at Grand Canyon North Rim National Park where he was recognized for excellence in culinary training.
As executive chef at Diné College, Byron brings a wealth of experience, creativity, and cultural insight to the role. He says the creative freedom he enjoys at Diné College is unmatched and allows him to craft menus that reflect both innovation and tradition.
“We are thrilled to welcome Byron back to the cafeteria” said Liz, Tso, general manager. “His leadership, culinary talent, training skills and deep ties to the community make him an invaluable part of our team.”
