Brandon Zarb grew up in South Carolina and landed in Milford, Michigan as a teenager. He got his start in the hospitality industry washing dishes at Holiday Market in Royal Oak and then on to work in their bakery for the next 3 years.
He spent the next few years working at Jeremy in Keego Harbor. Later moving on to open Cork Wine Pub in Pleasant Ridge as the Sous Chef.
Brandon attended Schoolcraft College where he earned a dual degree in pastry and culinary. During his time at Schoolcraft he earned two ACF gold medals.
He then took the position of Chef de Cuisine and opened Gastromony in Southfield.
Eager to learn, he moved to Chicago and stared working at Henri and the Gage as Sous Chef. While living in Chicago he competed in the Chaine de Rotisseurs “Best Young Chef” competition where he advanced to the national competition ultimately taking second place.
After the competition he took some time off to explore Southeast Asia and pursue his love of mountain climbing.
Upon his return to Chicago he accepted a position with One Off Hospitality where he worked at Publican, Dove’s and Big Star.
Brandon returned home to Michigan where he is now the Executive Corporate Chef of Imperial, Public House and the upcoming AntiHero.
When he’s not in the kitchen Brandon spends his free time with his German Sheppard puppy – Rusty, working out, traveling and mountaineering.