Chef Brandon Lapp began his career as an intern at Kiawah Island Golf Resort in 2010, quickly climbing his way up the F&B ladder to his recent title of Chef de Cuisine of Tomasso at Turtle Point.  Making a move for about a year to work in The Ocean Room, Kiawah’s Premier Steakhouse, Lapp found his way back to Kiawah’s Italian Gathering Place.

A native of Syracuse, NY, Lapp graduated from New England Culinary Institute in Vermont after interning at various ski resorts in the northeast as well as Harvard Square’s Harvest before he headed south for a warmer climate.  Throughout his culinary journey he fell in love with Charleston and decided to call it home.

In the kitchen, Lapp likes to cook simple food that is going to make people happy. He takes great ingredients and shows them off.  “I want guests to enjoy the food they are eating and leave the restaurant satisfied,” says Lapp, and with the amount of return guests Tomasso has, we know Chef Lapp succeeds in pleasing peoples palates.

Chef Lapp has a passion for the outdoors.  When he’s not in the kitchen you will find him outside, most likely fishing.