Buck is a native South Carolinian, growing up in the country on a farm outside of Columbia. While he earned an Associate’s Degree after high school, it was not in the Culinary Arts. Buck’s culinary training does not come from a classroom, but working in the kitchen trenches. He has cooked in some of the finest and most renowned restaurants in the Low Country. After moving to Charleston in 2001, Buck worked for five years as the Executive Sous Chef at Cypress under executive chefs Craig Deihl and Donald Barickman. He then became the Executive Chef at the Middleton Place Restaurant, where he led the kitchen for two years before another opportunity opened for him at Voysey’s at Cassique on Kiawah Island. After three years, Buck returned to Middleton Place in 2011. Brandon has worked in the food industry since 1995, learning all aspects of the business. His interesting cooking began at an early age where he learned from his Sicilian grandmother. With deep roots in the South, Brandon specializes in his favorite style: a modern take on Southern/Low Country cuisine.