About Chef Brandon:
Chef Brandon currently oversees the culinary operations at the Four Winds Casino in South Bend, Indiana & Dowagiac, Michigan. He has worked at the Four Winds Casino for the past 17 years as an executive chef and culinary operations manager. Chef Brandon has been working in the hospitality industry for the past 34 years, with 20 of those years being in the role of executive chef. We had an opportunity to catch up with Chef Brandon and learn more about his background and how he leads a busy operation like the Four Winds Casino & Resort.
Who or what inspired you to become a Chef?
When I was younger, my grandparents owned and operated a concession business. This is where my passion for the culinary arts grew from. As soon as I was old enough and able to contribute, I joined them working in their food truck.
What was your first job and position in the kitchen?
When I was 10 years old, working in my grandparents concession business, I prepared the beverages for customers. When I turned 12, I was working the fryers. And finally, when I was 14, I was moved to the grill station.
How do you start your day beforencoming to work?
Generally, I will wake up and make breakfast for my family. It is great to have the opportunity to nenjoy each other’s company before the day starts and we all head our separate ways.
What is your favorite cuisine to cook for family and friends?
I love fulfilling requests for family and friends. For example, my son is a HUGE fan of carne asada tacos and my wife adores ceviche, tostones, and arroz amarillo.
What are your biggest pet peeves in your kitchen operation?
It would have to be not cleaning as you go. A messy workstation would have to be my biggest pet peeve.
What is the weirdest thing you have ever eaten?
Tough call.. it would have be either pickled deer heart or scorpions!
What are your favorite hobbies and activities when not in the kitchen?
I love attending NFL games with friends and playing fantasy football.
What is your favorite food destination and why?
I have had the opportunity to visit numerous food cities and I would have to say New Orleans is my favorite. It has so many diverse cuisines, from cajun & creole to French food and tons of fresh seafood. It touches on so many different culinary elements.
Who is your inspiration in the culinary world?
I have fortunately had numerous chefs and people who have inspired me over the years. From my grandmother, to the chef that mentored me through culinary school, to reading books and watching Anthony Bourdain on TV. I have had the privilege to work alongside some of the most fantastic chefs during my years at the Four Winds Casino.
What do you like best about living and working in Indiana?
I really enjoy living and working in South Bend, IN because you get the feel of a busy and vibrant college town, but sit still has the small-town hospitality and charm.
If you could eat dinner with one person, living or deceased, who would it be?
I would have to say legendary football coach, Vince Lombardi. I am a huge Green Bay Packers fan, and would love to dine with him and hear all his stories.
If you were shipwrecked on an island, what is the meal you are going to eat when rescued?
A big fat bone-in ribeye, because I probably would not want to look at piece of seafood for quite some time.
What advice would you give to the next generation of cooks and chefs?
Be patient and kind to everyone. It will come back around to you when you need it the most. Also, appreciate every moment in life like it’s your last and you will regret a whole lot less in the future.
What has been the greatest benefit of being a CSM: Cost Solutions member?
The greatest benefit of working with CSM is not only the assistance in finding great cost-saving products, but also how friendly and accommodating the CSM team is. They really feel like they are part of your team.
