I'lll suggest you should continue to have no issues. I can't say I am familiar with the macho "bro" culture you speak of. I think that much of the general belief in a macho "bro" culture in professional kitchens is a misunderstanding of kitchen culture generally.
Specifically, working in a commercial kitchen, restaurants in particular, is a hot, stressful, physically and mentally demanding job.
You are on your feet all day, working with open flames, many hot surface, sharp knives, boiling liquids, hot ovens, trying to do many menial tasks in a hurry just to get ready to perform an intricate ballet of cooking and plating while under great pressure in close proximity to others who are attempting the same tasks in the same physical environment and all without anyone losing their cool. In addition to this, you must learn to work neat and clean all the time, despite the fact that every task you must perform has tremendous mess making potential.
As a supervisor of this insanity, you must not only have your act together at all times but remain very aware of everyone else's work habits and progress. Should you notice any member of the team beginning to lose their grip on things, you must step in, adjust the situation accordingly and not lose the pace of your own work.
So all of that is to say that most everyone will be far too busy to be worrying about your gender or anything else about you for quite awhile. What they will focus on is whether or not you can keep up without complaint. Your feet, back and legs will hurt, your'e sweaty and greasy and probably cut and or burned yourself multiple times and after chopping fifty pounds of onions, and picking over an entire case of fresh herbs, and shelling 25 pounds of shrimp and frenching twenty lamb racks and making three sauces, you think you might lose your mind. Welcome to the kitchen.
As Cheflayne pointed out, the LGBT community has a long history in the restaurant business so you'll be right at home in that respect.
I've never worked in a restaurant where the LGBT community didn't make up a fair percentage of the employees. Not to mention the ex-cons, deadbeats, pirates and assorted other malcontents. But given the nature of kitchen work, that should be the least of your problems.
At the first restaurant I worked in after culinary school, one of the waiters approached me about a month after I started and invited me to go have a drink with some of the dining room staff. When I expressed hesitation, he asked if I was concerned that they were gay and I was straight. When I said yes, he replied "We just think you'd be a fun guy to have a beer with but let me tell you a couple of things. First, if someone hits on you, be grateful someone on the planet finds you attractive. Second, just tell them you're straight and they'll back off."
While i"ve had some issues with various coworkers over the years, their particular orientation never had any thing to do with it.
If you don't make gender an issue, there's no reason for anyone else to.