After graduating from the California Culinary Academy, Brandon passionately pursued his culinary career, seeking exposure to both domestic and international techniques and experiences. He attributes much of his inspiration and success to time spent at notable Northern California dining destinations, including Delfina in San Francisco, The French Laundry in Napa Valley, and Chez Panisse in Berkeley. Before joining the team at Luma on Park, Brandon served as Chef de Cuisine at Bacchanalia in Atlanta, GA, where he worked with his mentor, James Beard Award winner, Anne Quatrano. Since Brandon was named Executive Chef at Luma on Park in 2006, the restaurant received much critical acclaim including Wine Spectator’s Award of Excellence, Florida Trend Magazine’s Golden Spoon Award and the AAA Four-Diamond Award. In​ ​2011, Brandon enchanted guests with Italian inspired plates crafted from market-fresh ingredients prepared in Acunto oak-burning ovens with the opening of Prato, recognized in Open Table’s Top 100 Restaurants in America and Food & Wine's insider guide to Orlando. With the opening of his third concept, Luke’s Kitchen and Bar, Brandon brings his culinary experiences to the table, with a menu inspired by the American culinary traditions from coast to coast. ​​Brandon has ​been nominated as a semi-finalist in the James Beard Foundation Awards for ​the Best Chef South category ​twice​ during his tenure at Luma on Park. ​