Executive Chef Eric Brandt
Raised in both Northern California and New Jersey, Eric Brandt was interested in cooking at an early age. As a child he would watch cooking shows and try to execute in his childhood kitchen what he had seen on television. Brandt entered his first professional kitchen at the age of 27. Brandt explains, “ I bought a chef’s knife, a pairing knife and a copy of ‘the new professional chef’ (the CIA text book). When I wasn’t in the kitchen, I was reading and studying to try and make sense out of what I had learned the previous day.”
After a year of learning his way around the kitchen at Stage House Inn in Scoth Plains, N.J, he headed to the Ritz-Carlton, Tyson’s Corner. In 2001, Brandt helped open Maestro Restaurant in the RCTC with James Beard award winning chef, Fabio Trabocchi. In 2003, Maestro Restaurant earned the coveted 5-diamond rating from AAA. In 2003, he moved on to help open the Ritz-Carlton Georgetown, in Washington, D.C., before moving to Dallas in 2005 to work as Sous Chef for Dean Fearing at the Mansion on Turtle Creek. He was ultimately promoted to Executive Sous Chef by Fearing’s successor John Tesar.
As Executive Chef of Bistro 31, Eric Brandt showcases his passion for the craft of cooking, working with his hands and the feeling of producing something tremendous everyday. He explains, “The guest can taste in the final product if the chef cared for it along the way. People connect with food at many different levels, the goal of excellent food should be to reach people at many levels.”