Brandon Dearden is a passionate and driven Executive chef with years of experience in fine dining within the restaurant and hospitality/resorts industry. Brandon has successfully made a name for himself throughout an extensive 20+year career in the culinary arts, with leadership roles in a number of award-winning restaurants and luxury hotels.
From a young age, Brandon spent hours watching culinary TV shows with his brother Jonathan. After attending culinary school in Florida, Brandon earned 2 associates degrees: one in culinary and another in international baking and pastry. From there, Brandon trained in Las Vegas, Chicago, Los Angeles and SF to pursue his career.
Along with his experience as an executive chef, Brandon is highly focused on the creative research and development side of business. Throughout his career that has spanned a number of organizations including Saison Hospitality Group, Wolfgang Puck’s At Hotel Bel-Air, Aureole Las Vegas, Alinea in Chicago, Daniel Bouluds’ Dinex Group & The Breakers Resort, Brandon has demonstrated his business acumen quite successfully.
Today, Brandon remains just as committed than ever working on a Multiple Concept Restaurant Group in Montana.