Brandon discovered his love for food at a young age, where some of his best memories include watching his mother bake birthday and wedding cakes for various family events. Every summer growing up, Brandon would spend time at his grandfather’s farm, helping to tend to cows, pigs, and even offering a hand at gardening.
Brandon truly knows the in’s and out’s of working in the Turf Valley kitchen. He joined the Turf Valley family in 2010, working as a line cook in our Members’ only Grill. In 2012 he moved to the Alexandra’s kitchen, where he worked as an evening line cook for two years, until being promoted to kitchen manager under former Executive Chef Russell Svoboda. He worked his way up the ladder, acting as sous chef in 2017 until being promoted to Executive Chef in June 2018.
Brandon’s experience in each position allows him to see the importance of each role in the kitchen, and how they work together to create an excellent dining experience for each guest.
We asked Chef some questions about his life in the kitchen and at home:
Q: How would you define your cooking style?
Southern style food with a Maryland twist.
Q: What are your three favorite dishes on the Spring 2019 Menu right now?
Southern Fried Calamari
crispy fried calamari rings / tabasco® remoulade
Grilled Venison (seasonal feature)
sauteed green beans / oyster mushrooms / smoked pepper puree / cilantro chimichurri
Pan Seared Halibut (seasonal feature)
saffron corn puree / asparagus / oven roasted oyster mushrooms / tomato confit
Q: What is your favorite ingredient you’re using right now?
Chef Paul Prudhomme Magic Seasonal Blend – Blackened Redfish Magic
Q: Outside of the kitchen, what is your favorite pastime?
Watching Dallas Cowboys – I’ve been a fan since 1992. On my days off I enjoy spending time with my girlfriend of 4 years, Samantha, my son, Brandon Jr., who will turn 1 on March 17th, and our dog, Bailey!