Brandon Price

WORK HISTORY

ABOUT BRANDON PRICE

Brandon has been in the industry for nearly a decade. He has worked his way up from prep cook and dishwasher to a top chef. Brandon became a leader working for a few local restaurants like The Lion House and Blue Lemon. Even after rising to management at Blue Lemon, he wasn’t content. His thirst for more knowledge led him to kitchens in California where he rounded out his culinary knowledge working under top chefs in Italian, Asian, and French kitchens. His experiences in fine restaurants like Parma and Seven Oaks Country Club gave him the expertise to take the best of these cuisines and create unique dishes that rival the best restaurants in the country. He returned to Utah to open his own café where he worked with local farmers to create a truly unique seasonal menu based on the harvest of that week. Three years later, he sold the cafe and took the helm at Cafe Trio in Cottonwood Heights. Now with these experiences Brandon can build on the legacy of great food that Evan Stevens has already brought to the Salt Lake area.