Chef Brandy – A Culinary Journey Rooted in Southern Tradition
Chef Brandy’s love for food began in Roxboro, North Carolina, where childhood memories of cooking with her family shaped her food philosophy—fresh, high-quality, and locally sourced ingredients prepared with care.

After earning a Business Management degree from NC State, a chance conversation sparked her passion for the culinary arts, leading her to Le Cordon Bleu in Orlando. She launched her career at Sapphire Grill in Savannah, working her way from intern to Executive Sous Chef. In 2010, she became Executive Chef at Local 11ten, embracing the farm-to-table movement and forging strong ties with local farmers.

Chef Brandy played a key role in the growth of Daniel Reed Hospitality (DRH), overseeing restaurant openings such as Public Kitchen & Bar, Soho South Café, and Agency Socialthèque in Atlanta. She eventually managed four restaurants, balancing menu development, staffing, and operations across Savannah and Atlanta.

In 2019, after the birth of her daughter, she left the restaurant industry to start her own personal chef business, prioritizing family and meaningful culinary experiences. Rooted in her Southern heritage, she believes food connects people, evoking cherished memories and bringing joy. Whether it’s an intimate dinner for two or a cocktail party for 200, Chef Brandy creates unforgettable dining experiences filled with warmth, tradition, and love.