Chef Brandon Sebastian

Chef Brandon Sebastian

""People who love to eat are always the best people." -Julia Childs"

I began my culinary journey filling dressing bottles for a chain restaurant 22 years ago at the age of 15. Something just clicked, and I never wanted to look back. Bartenders were the wild ones, the dishwashers were the crazy ones, and the cooks…were the royalty of the restaurant. I may have been a late bloomer, but after graduating culinary school in 2013, and then 31, the fire inside led to a revolution in my understanding of how to create flavor and connect diners to my experiences through my food.

Over the past 6 years I’ve pushed to personalize my style of cooking, exploring both tried-and-tested methods of cookery and the scientific understanding of molecular gastronomy. I’m not looking to re-invent the wheel, so-to-speak; I believe food should taste good, first, above all else. (But that doesn’t mean I don’t like playing with my food from time to time, getting a little weird, and creating something unique. ;))

My most recent work was as the Executive Chef for Cow By Bear in San Diego, CA (an established private dining company). And now, as a newly relocated Savannah chef, I very much look forward to showcasing what I’ve learned about how to have a serious party & serve you and your guests for any special occasion.

Cuisines: American, Asian Fusion, Breakfast/Brunch, Cajun/Creole, Italian, Southern, Vegetarian

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