Brandon Rodgers | Sous Chef

Brandon started his career at El Bizcocho led by Gavin Kaysen, with whom he represented the U.S. in the Bocuse d’Or competition. He later pursued a more formal culinary training by attending the New England Culinary Institute. Upon graduation, he went to work as Chef de Partie for Daniel Boulud at his eponymous restaurant in New York City. Before joining Benu, Brandon worked as Chef de Partie at The French Laundry in Yountville, California.