Your personal culinary expert
Brandon Rowan-Taylor is a Bay Area born and raised Sommelier, Personal Chef, and Expert Event Producer. He derives his inspiration from Northern California’s fertile soil and rich bounty. After studying viticulture at UC Davis under Robert Mondavi and beer brewing under Charles Bamforth (founder, Sierra Nevada), Chef BRT honed his expertise in every part of the hospitality industry.
SOMMELIER
“In vino veritas.” Brandon found his truth in the hills of Tuscany. His plan to attend law school was thwarted by an immediate love affair with wine. Upon returning to UC Davis, BRT took advantage of the wealth of knowledge at his finger tips; and in 2009 was invited to join The Court of Sommeliers. This lead to success as a Beverage Director, Wine Importer, and Educator. Wine continues to drive his theory and philosophy.
BRT COOKS
Brandon has a robust knowledge of world cuisines. His skill at creating mouthwatering menus, his innate ability to read a room, and anticipate the need of any group is un matched. He honed his skills at such prestigious restaurants as The Moss Room (Slanted Door Group), SF Academy of Sciences, Cellar 360 (Robert Mondavi Winery), and Shakewell (Jen Beasty & Tim Nugent, Top Chef).
