Brandon Howard Graduated with honors from Western Culinary Institute (Le Cordon Blue), Portland, OR. 1992. Brandon competed in the 1992 World Culinary Olympics, Frankfurt Germany with the US Oregon Culinary Team (Silver Medal). Along with over 25 years of business development he has led the culinary development and successful operational development for several prominent Utah restaurant locations including, Jake’s, Market Street Grill and Oyster Bar, Park City Mountain Resort, Panini, The Point (Huntsman Cancer Institute), La Caille (AAA Four Diamond Award), Snowbird Ski Resort and most recently at Wingers. During Brandon’s 28 year career he has had the opportunity to work with globally acclaimed Culinary Leaders. Alice Waters (Chez Panisse), John Ash (Fetzer Wine/ Coyote Grill), and Master Chef Keith Keogh (Disney) to name a few. Brandon has been awarded several local and national awards including the coveted Silver Plate Award (Chaîne des Rôtisseurs) and is featured in “The Best Chefs of America” since 2013.

In addition to the above-mentioned achievements, Brandon has had the honor of hosting several premiere culinary events for prominent world leaders and mainstream celebrities. British Prime Minister Margret Thatcher, Vice President Dick Cheney, Davis Love III, Steve Young, Clarence Tomas, and Gordon B. Hinckley among many more.

Brandon supports several social and nonprofit organizations through ongoing service. Huntsman Cancer Institute, Juvenile Diabetes Research Foundation, Pro Start, and Red Barn Farm. (Red Barn Farm is a therapeutic community for substance abusers and behavioral change).