Brendon Edwards

Gold Cash Gold

A native of Michigan, Brendon Edwards bears a love of the seasoned state. Curious, inquisitive, and knowledge driven, he has international training and a warm personality. Throughout his travels he has cultivated a deep respect for sustainability in food and a love of Japanese, Spanish, and Latin cuisines. He has worked alongside some of Detroit’s best Chefs as well as many much farther from his home state. Starting his first serious role in food alongside Chef Brian Polcyn working with charcuterie and old world styles of preservation he eventually became a Sous chef before his next adventure in Japan. There he learned from the Michelin 3 star chef Yoshimi Tanigawa at Kichisen, in Kyoto in traditional Kaiseki style cuisine. After coming home he took his first Chef position at Standby receiving Detroit Free Press’s #3 best restaurant (coming just behind his hometown friends of Howell, Mi Chef Doug Hewitt, and Chef James Rigatto). There he mixed with bartenders to learn their flavors while training them in techniques usually only seen in kitchens. Pushing his knowledge of progressive cuisine and modern techniques he then launched into his new territory at Gold Cash Gold as the Chef and Partner.

Currently he works with many local farmers and looks for the best produce, meat, and most importantly people. Finding gravity in the burgeoning culinary scene of Detroit equals long hours in the kitchen, rotating menus faster than diners can return, enjoying each like as a will-o’-the wisp. Cooks often note how he progresses in creation rapidly, often failing to remember the last iteration. This though is part of his philosophy of challenging his cooks as well as his diners to learn and grow together.

Overall he loves his work. At Gold Cash Gold everyday is meant to nourish the individuals employed as well as the surrounding community.  Now he derives most of his inspiration from near rather than far, cooking alongside many talented chefs including his partner Hailey, who he credits as his most regular influence. “She is one of the few that seem to really connect with my thoughts and process. Often it feels as though there is not much I create without her input and direct contribution.” His favorite moments are days off looking through cookbooks from Julia Child, Ferran Adria and Escoffier among others.