Brandon began his career in New Hampshire at the critically acclaimed C.R. Sparks, and after attending New England Culinary Institute in Vermont, a few brief stints in Boston and New Hampshire, he moved to Miami to work for Chef Allen Susser.
At Chef Allen’s, he became deeply involved in a Farm to Table style of cooking, and Allen became his mentor, introducing him to many new cuisines and ingredients. After several years he took over the kitchen for the James Beard Award winning chef, was nominated for Best Up & Coming Chef Miami, and met Kimberly, who would eventually become his wife.
After many conversations and a vacation in Savannah, he and Kimberly packed everything up and moved in 2013 to begin the process with Zach to develop Cotton & Rye.
The Savannah Food & Wine Festival is presented by the Tourism Leadership Council, a 501-(c) 6 organization, and The AdFish Group, with proceeds benefiting the TLC Scholarship Fund, with educational opportunities for hospitality program students in colleges and universities in the Coastal Empire and many local charitable organizations.
©2013 - 2018 Savannah Food & Wine Festival