About
Chef Brandon has been an integral part of Pendry San Diego’s culinary team since joining in July 2017. He began his culinary career at The House Brasserie in Scottsdale, Arizona, working as a line cook. In 2013, he relocated to San Diego and was mentored by Jon Bautista, Chef de Cuisine of Kitchen 154 at L’auberge in Del Mar. Chef Brandon then took an opportunity to work at George’s California Modern in La Jolla and learned under Executive Chef, Trey Foshee. Before joining Pendry San Diego, he was Chef de Cuisine at Double Standard Kitchenetta from 2015-2017. Here at Pendry San Diego, Chef Brandon manages Provisional Kitchen’s day to day operations and ensures our guests’ experiences are personalized and executed seamlessly.
