COMPETITION: World Chef Challenge
Brandon has distinguished himself in the food world as a young rising chef who displays a high level of creativity with his New Southern/Euro culinary style. Frohne applies a modern day approach to old world cookery & draws influences from the abundance of each seasons harvest while supporting local farmers, highlighting hyper local foods, and exercising his own greenthumb where he utilizes sustainable practices to raise heirloom produce.
At 26, Frohne has won numerous local culinary events in the South to include:
-2011 People’s Choice Award at the 18th Annual Our Kids Soup Sunday competition
-2011 People’s Choice Award & 2nd Place in Judge’s Choice at the Inaugural Savor Nashville Culinary Weekend, besting out 10 of Nashville’s top chefs in a Shrimp & Grits Chef Challenge
-2nd Place People’s Choice Award at the 2012 Our Kids Soup Sunday
-2nd Place Sweet Biscuits at the 2012 International Biscuit Festival
-People’s Choice Award at Inaugural 2012 Savor Nashville Chef Challenge.
Brandon is a 5th generation chef in his family whose heritage is enriched with Swiss & German restaurateurs. Brandon’s family has owned restaurants worldwide to include Toronto, “Unter den Linen” in Berlin, “Al Ronco” in Schwyz-Switzerland, & La Cote Basque in Saint Petersburg,Fl. Brandon was born in St. Petersburg and spent his childhood between The Smoky Mountains & Tampa Bay. At an early age, Frohne learned the fundamentals of classical European cuisine & technique in his grandmother’s restaurant La Cote Basque.
These childhood experiences inspired the young culinarian & ignited his passion for culinary arts. In 2003, Brandon completed a formal culinary apprenticeship in Tampa Bay under critically acclaimed chef & restaurateur, David Miller of Savant Fine Dining, Savant Fine Chocolates, Antilia Fine Dining, and Cities Restaurant). Combining with his experiences gained from working under 5 master chefs, Chef Miller was an influential force in developing Brandon’s skill set and elevating his career in progressive french cuisine & patisserie. After completion of his apprenticeship, Chef Miller offered Brandon the Chef de Cuisine position at The Peninsula Inn and Spa and Six Tables Fine Dining. Under Chef Miller’s tutelage, they worked together to achieve the remarkable feat of earning the status of Top Hundred Rated Restaurants in America by Zagat, along with the highest rated restaurant in Tampa Bay in 2004.
In 2005 Brandon relocated to Nashville and begin staging and working his way through numerous fine dining kitchens throughout the city. While in Nashville Brandon had the opportunity to work under James Beard recognized chef & cookbook author of “Southern Basics, Martha Stamps. Through Chef Stamps mentoring Brandon honed his skills in southern cookery& learned the importance of supporting local farmers, sustainable agriculture, and advocating for food security. In 2009, Brandon helped Chef Stamps stage the nationally recognized “Outstanding in the Field Dinner at Arugula Star Farm” recognizing a chef’s commitment and dedication to local and sustainable cuisine.
Brandon took a plunge into Atlanta’s food scene for a short stint where he served as the Executive Chef at the popular southern concept, West Egg, and Winery Chef at Chateau Elan Resort, a -AAA- 4 diamond resort.
Missing home and family time, Brandon relocated back to Nashville in early 2012 and took an Executive Chef position with a local non proft, Rutland Place Catering. Brandon recently merged with a Nashville based clothing company, 1907 Apparel, as a chef partner to aid in their community mission of the development of sustainable agriculture in food deserts throughout the Nashville community. Brandon is the author of the Nashville Urban Gardeners food blog & is also working on his first cookbook with award winning photographer, Ron Manville.
Brandon has been featured in local and regional media outlets to include Jezebel Modern Luxury, Ivy & Brick, Nashville City Paper, Nashville Ledger, Natural Awakenings Magazine, Eater Atlanta, Nashville Lifestyles Magazine, Entree Magazine, and Wines Down South by Doc Lawrence.