BACKGROUND

I started at Momofuku Noodle Bar in 2009-2010 when it was America's hottest restaurant, working the line at Noodle Bar and doing prep at Ko (2 Michelin stars). From there, I became the founding Executive Chef at Hu Kitchen in New York - a restaurant concept that evolved into Hu Products, the chocolate and snack brand now sold nationally (acquired by Mondelez).

After Hu, I moved into executive chef roles managing multi-concept operations - most recently as opening Executive Chef at TRYP Hotel in Pittsburgh, where I launched two restaurants, a coffee shop, and a banquet program with a team of 30+. Before that, I took Scratch Food & Beverage from a 3.0 to 4.9 OpenTable rating in under 12 months.

Since 2020, I've focused on consulting, recipe development, and food writing. I've worked with restaurants, food manufacturers, senior living facilities, universities, and specialty retail concepts - helping them design kitchens, develop recipes, build operational systems, and launch new products.

My work has been featured in Culture: The Word on Cheese Magazine (where I wrote a monthly recipe column) and the Pittsburgh Post-Gazette.

WHAT PEOPLE SAY

"Brandon's culinary prowess is a force to be reckoned with. He will always figure out a way to make something taste delicious and make a recipe fit within a desired food cost. Brandon runs a tight ship and would be an immediate asset wherever he goes, providing a fresh set of eyes and the backbone to express his invaluable opinions on how to make things taste better and be more cost-effective."

— Jordan Brown, Co-Founder & CEO, Hu Products (acquired by Mondelez)