07/03/2025
A fun dinner spot when staying at the cottage!
Hello Friends and Family of Amherst County and the Greater Lynchburg area. I am Chef Brandon, and as most of you have likely heard by now, I am the new chef/owner of Bonfire restaurant in Downtown Amherst, Va. I would like to take a couple of minutes to thank you for the warm welcome that I am experiencing from the community and tell you a little about my culinary background.
I began my culinary career as a dishwasher at the age of 15. My first job was at a Diner in a small town in Oklahoma where I soon learned that I had a passion for feeding people and cooking in general. From there forward I cooked off and on, working in construction and other business, until 2012 when myself and my then wife and kids moved from Florida to Charlotte NC so that I could attend Johnson and Wales University where I obtained a degree in culinary arts. In Charlotte I spent about 6 months interning and eventually employed at a high end Tapas style restaurant, a staple in Charlotte nightlife, called 'Good Food on Montford'.
Upon graduation from J&WU I accepted a sous chef position at The Biltmore Estates in Asheville NC. My first position was at the outlets called "Deerpark" and "Lioncrest", our main focus was weddings and fine dining buffets. At the Biltmore I was privileged to have been part of a very dynamic team and learn under a peerless chef and mentor, Kirk Fiore. The Biltmore gave me a very well rounded experience as I was able to work in banquets, catering, full service dining, fine dining, personal chef, and even taught me how rewarding it can be to provide well made PB&J bag lunches for visiting middle schoolers.
After working as a sous chef for just under five years, I took the Executive Chef position of another Biltmore outlet called "The Bistro". The Bistro is located adjacent to the Biltmore winery , which allowed me to gain further experience in wine pairing. The Bistro also allowed me to further explore cooking with natural wood fire, as well as integrate me into the world of sustainable and grass fed beef and locally grown produce. (the Biltmore has their own beef and produce programs).
During My time at The Biltmore I was afforded the opportunity to attend classes on charcuterie by renowned chef and author Brian Polcyn. My team executed dinners in collaboration with the Biltmore winery, Sierra Nevada brewing, hi-wire brewing and several other well known entities.
In 2019 In an effort to provide more time for my 6 children, I left The Biltmore and accepted the Executive Chef position at Black Mountain staple 'Red Radish Catering'. This move allowed me to do what I love, cook, while simultaneously giving me more time to care for my children.
In 2020 I resigned from the Red Radish to be a stay at home parent.
I have now found myself with the opportunity to take the reins of a thriving, chef driven, community forward enterprise. I could not be more proud that Nate and Rachel have deemed me worthy to take ownership of their BABY.
Thank you again and I am truly excited to grow with this incredible community.
