Check Out Brandon Kerr’s Story

Today we’d like to introduce you to Brandon Kerr

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I grew up on an island in Florida, and that’s where I began cooking. I always wanted to work at the best restaurants and the most challenging stations within them. My passion for local food began while butchering fish one day (and I mean butchering in the worst way) while at a highly awarded Bistro on the west coast of Florida. I must’ve been 16 or 17 at the time, and my chef observed what I was doing and immediately stopped me. “I have another project for you” he said. My chef handed me a 5 gallon bucket of roughly 2 pound sheepshead fish to clean, probably around 20 or so in the sun out back of the restaurant. Sunburnt, and covered in guts and scales, my chef explained the effort it takes to bring these fish in. He told me about the boat, the fisherman, how much his business costs to operate. He explained how I had zero respect for him, his business, and especially the fish most importantly. I never made that same mistake again. Almost 20 years later, I’ve passed similar lessons (albeit less intense) on to countless cooks in my career. It’s incredibly important to understand the passion, the lives, and the respect it takes to operate such a business these days. I’ve made it my mission to only work within the most sustainable environments I can, and continue to push education to the next level within this industry.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Growing up during the “old brigade” style of kitchens proved its difficulty in many ways. It was incredibly more intense, less thankful, and more demanding, though it shaped who I am today. I feel like dedication in kitchens has nearly fallen off the map in many areas. There are countless amazing cooks and chefs, though you only see them working here and there for 3-6 months. You aren’t done learning from the chef, or the restaurant once you’ve seen the food and understand the tricks. You need time to develop yourself within that establishment and grow your own personality that reflects the things you’ve learned. We’re all here to better ourselves and learn from our past, so start now and create positive habits that you can carry onto your next adventure.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m the executive chef at Stone Cellar Bistro in Arvada, Colorado. I work as closely with local farmers as I can, and bring their hard work to the table in front of our community. I have a huge creative side, and absolutely love to bring out the best of local ingredients in a way that hasn’t been done before. I try to be as honest as I can on the plate here, and do the farmers and producers as much justice as possible. Colors, shapes, and textures are all things that I love to bring out and showcase.

Alright, so to wrap up, is there anything else you’d like to share with us?
Local is sustainable. While we do everything we possibly can to keep it close to our restaurant, the ingredients have to be delicious first and foremost. Luckily our farmers do one hell of a job.

Contact Info:

• Website: https://Stonecellarbistro.com
• Instagram: https://www.instagram.com/stonecellarbistro/
• Other: https://www.instagram.com/__brandonkerr__/