Brandon was born and raised in New Hampshire. A move to Upstate New York during high school led him to his first job in restaurants, starting as a dishwasher at a brick oven pizza place. He was drawn to the camaraderie of the kitchen and worked his way to the line. Brandon gained his first exposure to fine dining during an externship at a private club in Philadelphia while attending the Culinary Institute of America in Hyde Park, New York. He traveled to San Francisco by way of New Orleans. Once in San Francisco, he was fortunate enough to work in some of the city's top kitchens including Cyrus, Coi, and Quince, where he worked with Chef Alex. Brandon was a regular set of hands in the Sorrel pop-ups, and helped with the opening of the brick and mortar. He joined the team as sous chef in April 2019. When not in the kitchen, Brandon can be found at the gym practicing Muay Thai or pulling weeds in his garden.