Chef Brandon has been bred into culinary preeminence since he was a young boy; he had been fortunate enough of being born into a family of chefs. His father Paul, was a mentor and served an important role into laying the groundwork for the future of his career. Chef Brandon graduated from the Culinary Institute of America in Hyde Park, NY in 2008. His first Position was at the prestigious Ritz Carlton hotel in pentagon city at the Fyve Restaurant Lounge. At the age of 21, Brandon had landed his first Chef De Cuisine position at Kemble Park Tavern in Georgetown, DC. Brandon’s next venture took place at the Central Intelligence Agency’s fine dining room, in which he played an important role in preparing food for foreign dignitaries, ambassadors, politicians and even presidents. He then branched off as an entrepreneur and opened a gourmet food truck, where he served all over the northern Virginia and D.C area. It is where Chef Brandon was recognized by Washingtonian magazine and was rated for top best food trucks in Northern Virginia.
Chef Brandon acknowledged the importance and demanding nature of High Volume restaurants, as one of many aspects of the food industry, this is where he joined Great American Restaurants and resided at the Carlyle Grand Café in Arlington, VA. A place where you could truly grow into an outstanding team player and an operations specialist.
Now, after 10 plus years of experience, Chef Brandon has now joined our team at Potomac Point Winery. He will be leading our Le Grand Cru Bistro and all banquets, weddings and receptions to come!