Chef Brant is a 40-year veteran of the restaurant and hospitality industry and a native-born Floridian. To earn pocket change while in high school, he began working as a dishwasher on weekends in a high-volume restaurant. The Executive Chef of that restaurant took Brant under his wing and he quickly moved up the ranks in the kitchen. Going from dishwasher, to prep cook, to salad and dessert cook, then thru the hot cooking stations of broiler and sauté.

Chef Brant was offered his first Sous Chef position at the age of 19. He continued on to his first Chef de Cuisine position, at the age of 21, aboard a luxury private charter yacht in the San Francisco Bay Area. The owner of the yacht, who also owned Pier 39 in San Francisco’s Fisherman’s Wharf district and a restaurant making over $6,000,000 in revenue at that time, appointed Chef Brant to his first Executive Chef’s position overseeing the restaurant, yacht and catering companies.

At the age of 23, Chef Brant answered a call from a World-Famous Restaurant in Monterey, California. He became the youngest chef of a Mobil Four Star/AAA Four Diamond Restaurant in the United States. Chef Brant prepared meals for celebrities, dignitaries, politicians and royalty from around the world. He also gained an appreciation for food and wine pairing, as the restaurant had one of the world’s largest award-winning wine cellars.

In the early 1990s Chef Brant went on to work for the California Café restaurant group and was invited to travel to Korea as a guest chef for the Westin Hotel Company. He prepared California Cuisine in two of their hotels over the course of four weeks.

Chef Brant received one of only 40 coveted nationwide scholarships to take graduate studies at the Beringer School for American Chefs in the Napa Valley. Training from legendary chef/teacher Madeleine Kamman and Tim Hanni, Master of Wine and Enology, took food and wine pairing to the highest levels.

Later that same year, Chef Brant decided he wanted to “return to the south” to be closer to family. He was the opening Chef for Gizmo in Atlanta Georgia. In 1995, Chef Good left the property to open the first brewpub in Buckhead Atlanta as Chef/Partner. He sold his ownership in the restaurant and two years later he accepted the position as Executive Chef at the prestigious Capital City Club, the sixth ranked “Platinum Club” in the USA. Chef Brant spent ten years with the Capital City Club, during which time he earned his highly coveted certification as a Certified Executive Chef. While at the Club, Chef Brant served three former United States Presidents, many national and international dignitaries and celebrities, as well as the Club’s prestigious membership of southeastern business leaders.

It was not unusual for Chef Brant to teach cooking classes for the membership and offer seminars to the Club Managers Association of America and the local chefs associations. In 2005 Chef Brant was pre-qualified and accepted as a candidate to take the Certified Master Chefs exam through the American Culinary Federation, a prestigious qualification because there are only 71 Certified Master Chefs in the United States.

Over the course of Chef Brant’s career, he has worked with many celebrity chefs in charitable and fundraising events, including Charlie Trotter, Jeremiah Tower and Iron Chef America winner Kevin Rathbun. He even had one of his protégés accepted and compete on Chef Gordon Ramsay’s “Hell’s Kitchen” where she made it to the next to the last round. In Atlanta, he was also an occasional fixture on local television and radio shows, as well as appearing on “The Today Show” during the 1996 Atlanta Olympic Games, and on CNN and ESPN in cooking segments on the famed NASCAR racing circuit.

In 2011, he returned to California and opened the highly acclaimed Wharf Marketplace the first food hall and bistro in Monterey, California as General Manager/Executive Chef where he earned awards and recognition of for business excellence as well as Best New Business from the Monterey Bay Chamber of Commerce.  He also participated in the world famous four-day Pebble Beach Food & Wine events for three consecutive years working alongside the countries most recognized celebrity chefs.

In 2014 Chef Brant returned to his birthplace of Florida and worked with a prestigious private country club in Tampa and then decided to go international and left for the Bahamas where he spent two years as Executive Chef of a very exclusive private island yacht club near Bimini, Nicknamed “Billionaires Island.”

Since his return to the Gulf Coast, he has worked as executive chef at a Bradenton area yacht club and spent the last three years as executive chef of a highly acclaimed private athletic school in Bradenton where he oversaw feeding 3,000 student athletes and staff daily, multiple outlets and all catered events.

Chef Brant resides in Palmetto with his wife Cheryl, two Australian Shepherds and a Blue & Gold Parrot. His hobbies include composing and recording music in his home studio, as well as attending Rock & Roll Fantasy Camp, NASCAR racing.