BRANDON TROUSDALE

Executive Chef & Culinary Director

A native of Philadelphia, Brandon Truesdale is no stranger to the kitchen where he has been creating dishes and food experiences for others since he was a teenager. 

A graduate of The Culinary Institute of America in Hyde Park NY where he began his culinary journey working with two of the biggest contract food service companies in the United States. With stints at Austin Peay, Middle Tennesse State, Montgomery Bell Academy, and Saint Thomas West Hospital. Before his venture into the Tennessee region Chef Truesdale spent four years with the United States Army where he was one of three applicants selected out of 2,000 across the United States and abroad for a developmental chef position in an extensive culinary training program. This program allowed for him to travel abroad and get hands-on training in local cuisines and techniques from chefs in different regions of the world. He is a former Executive Chef of West Point Military Academy where he developed a children's culinary arts program and to-go dinner service for The West Point Club. 

Prior to his work with the Army, he has held several positions within the food service industry and worked with Food Network’s Iron Chefs and James Beard Award recipients. As an adolescent, he discovered that cooking is much more than just a hobby or a daily regiment; however, it is an opportunity to understand life lessons in the form of discipline, the ability to follow directions, and patience. A large portion of who he is credited to his passion for serving others through the culinary arts and is reflected in his work and ability to teach others.