Chef John Brand grew up in the Midwest spending most of his time on a farm in Nebraska. He began his career washing dishes as a teenager in Green Bay Wisconsin and progressed to stay in the kitchen for the past 25+ years. He has cooked his way around the country for four star and four diamond rated fine dining restaurants and resorts, most notably in Beaver Creek Colorado, Scottsdale Arizona, The Little Nell in Aspen Colorado, Keswick Hall in Charlottesville Virginia, and the Broadmoor in Colorado Springs Colorado. In 2008, he arrived in San Antonio Texas as Executive Chef La Mansion del Rio and Mokara Hotel and Spa. In 2011, he was also asked to be the Area Executive Chef for Omni Hotels and Resorts. As of May 2014, he is an Executive Chef for Kimpton Hotels which will be opening a new boutique hotel at the Pearl Brewery in San Antonio later this year.
Special Projects, Restaurant Menu and Hotel Concepts
Developed sustainable seafood concept for Ostra Restaurant launched in November 2011 as it transitioned from Pesca on the River. Assisted with the development and pre opening operations in 2011 of the 1000 room Dallas Convention Center Hotel to include the farm-to-table concept signature restaurant Texas Spice. A member of the pre opening teams in 2013 at the new Amelia Island Plantation with a focus on the Sunrise and Oceanside restaurants as well as the brand new 800 room Nashville hotel and its feature restaurant Kitchen Notes. Cooperated on site with the food and beverage teams with menu development and implementations at Noe in Los Angeles and Houston, Beachside in South Padre, Jefferson’s at the Homestead and Trevi’s in Richmond. Partnered with the Culinary Institute of America at each of their three campuses in Hyde Park NY, St. Helena CA and San Antonio TX for development of four Culinary Master programs for Executive Chefs featuring continuing education in Health and Wellness, Mexico and the Art of Banquets. Produced three LTO’s within the brand including specialized media launches of Street Foods, Bocaditos and Taste of Washington. A four year member of the Omni Beverage Committee that worked with our beverage partners and food and beverage teams for progressive cocktail and wine programs. Cooked and collaborated with Cheryl Forberg, the company nutritional consultant and Nick Badovinus, a consulting chef from Dallas. Recent work travels include two trips to France, Morelia Mexico, Wisconsin cheese master tour and Washington wine country.
Significant career accomplishments have been to participate in three Aspen Food and Wine Festivals and cooking at special events at the French Culinary Institute, the Conde Nast headquarters, Saveur Magazine and the Tasting Table, all in New York City. In 2004, he was recognized in Esquire Top 20 Best New Restaurants for Fossett’s. He also has participated as a guest chef twice in dinners at the James Beard House in 2004 and 2008 as well as at a Friends of James Beard event in Colorado in 2006. He contributes frequently in local charity events and cooking demonstrations at the Pearl Farmers Market and most recently for the Peterson Regional Medical Center and the Chefs for Chefs Brunch. He is currently on the board of Culinaria, a nonprofit wine and culinary arts organization. He is also on the advisory chef’s board for St. Philips College, food and beverage member of Hotel Business Review, a contributing writer for online magazine Hotel Executive, and on the National Hotel F&B Council for Hotel F&B Magazine.