Executive Chef, Table 5; Co-owner, Lucy and the Wolf
A chef’s life experience shapes his style and his food and Brandon’s love of fresh, native ingredients was certainly shaped by his hometown Harbor Beach, in the thumb of Michigan’s mitten. Harbor Beach lays claim to having the largest man-made fresh water harbor and for Brandon, growing up on the shores of the Great Lakes and near the fields and orchards of Michigan’s farmers, gave him a true appreciation for great ingredients, cooked well.
His cooking avocation drove him downstate to Livonia, to attend the renowned Schoolcraft College Culinary Arts program. A 2008 graduate of the school, he signed on for another year with Schoolcraft, for the opportunity to cook for the Schoolcraft Salon team. That prestigious team won two gold medals, and took second at Nationals under coach and mentor Certified Master Chef Kevin Gawronski.
Brandon’s notable work experiences started with CMC Jeff Gabriel, working two seasons at The Farm Restaurant in Port Austin. This led to opportunities to work with Chef Gabriel at Schoolcraft College as his Sous Chef. Brandon also worked for CEC Shawn Loving at the Loving Spoonful (Chef Loving is now Department Chair at Schoolcraft).
In late 2008, Brandon signed on at Table 5, a new restaurant in Northville, Michigan, owned by local resident Mishelle Lussier. At Table 5, Brandon quickly rose to sous chef, where he diligently worked and honed his craft, taking over as executive chef in 2009.
Brandon recently expanded his brand by partnering with Lussier in the small plates restaurant Lucy & the Wolf, located a mere half block from Table 5 in downtown Northville.