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Andrew
Brannin was born and raised in Orlando,
Florida, where he spent much of his
childhood helping his grandparents
with their vegetable garden. This exposure
to home-grown foods was the beginning
of a developing passion that would
later become Andrew’s career.
In his late teens and early twenties,
Andrew learned the ropes of the culinary
industry in many of Orlando’s finer restaurants. At the age of 24, Andrew
moved to Columbus and immediately began to immerse himself in the restaurant
scene, working 2 years for the Hyde Park Restaurant Group. It was a mentorship
by Chef Ben Graham that really helped shape Andrew’s culinary style. After
almost 2 years as Sous Chef of the Burgundy Room Short North, Andrew earned the
respected, and well-deserved, position of Executive Chef. Andrew has spent a
great deal of time meeting and working with local produce and livestock farmers
in the hopes of bringing the some of the finest organic, Ohio-grown ingredients
to the Burgundy Room.
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