Growing up in Fairborn Ohio where food brought family together. After graduating high school, he pursued his passion to the Culinary Institute of America. Graduating in Sept of 2001, he moved back to Cincinnati where he took over different kitchens for 2 years before moving back to the Hudson Valley. As the Executive Sous Chef at Valley Restaurant at the Garrison he worked to oversee numerous food outlets that contained a quick serve grill, banquet event space, and restaurant. After 9 years at the Garrison, Brandon moved on to the Roundhouse at Beacon falls where he oversaw the construction of a Fine dining restaurant, outdoor patio space, speak easy bar, and 350 seat event space.. While at the Roundhouse they were one of the best new restaurants in the Hudson Valley by Hudson Valley magazine, a worth it rating from the NY times, and he sat on the board for Hudson Valley restaurant week. After 3 years at the helm of the Roundhouse he moved onto take a job at Sodexo as Executive Chef at Pitch, which was Unilever’s personal care divisions co-creation space. After working closely with the company, he decided to take a position as Corporate Chef Northeast and Maille mustard sommelier, later becoming the Corporate Executive Chef which is his current title. Here he manages a team of 8 chefs from across the US and Canada and influences new product decisions and direction. He is also a part of their Global trends team. Currently Sits on • Menus of Change Business Leadership Council • Board of TDC culinary • Board of Culinology, Bergen County Technical Schools • Speaker at Buyers Edge Convention, Focus on Regenerative Agriculture • Presenter at the Worlds of Flavor, Focus on Appalachian Cuisine