About Chef Brandon Grady
Chef Brandon’s culinary path was shaped in Saratoga Springs, a charming town in upstate New York where the kitchen served as the heart of family life. It was there that he first absorbed the value of tradition, the rhythm of seasonal cooking, and the joy of gathering people around a thoughtfully prepared meal. Graduating from the Culinary Arts program at SUNY Delhi, Brandon emerged with both technical mastery and a passion for leadership. His culinary philosophy is rooted in honoring ingredients at their peak and enhancing them with layers of distinctive flavor. This approach reflects his dual influences: the bold, seasonal character of New York kitchens and his personal affinity for the coastal lifestyle, where cuisine celebrates not just what’s on the plate, but the atmosphere, energy, and connection it creates. In the kitchen, Chef Brandon’s style is disciplined yet expressive, blending classical technique with a modern sensibility. He fosters a culture of excellence, mentorship, and collaboration, ensuring that every service is both precise and memorable. Through his work, he invites Guests to embark on a culinary journey that is grounded in heritage, shaped by New York’s vibrant traditions, and elevated by the artistry and spirit of the coast.
Chef's Signature Series
SEARED GULF RED GROUPER
warm corn salsa, romesco sauce 1100 cal | 20 oz | 78
ROASTED RACK OF LAMB*
mint chimichurri, roasted baby carrots 1260 cal | 62
PRIME DELMONICO*
signature blend of kosher salt & fresh cracked pepper 650 cal | 16 oz | 52
*Consuming raw or undercooked meats (such as rare/medium rare), poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions; these items may contain raw or undercooked ingredients.
