Brandon Biederman was born and raised outside Chicago, Illinois. His culinary career began at age 13, working as a prep cook at a local steak house. Brandon attended Northern Arizona University in Flagstaff, Arizona, where he earned his degree in Hotel Restaurant Management. In Flagstaff, Brandon discovered his passion for the restaurant industry and his talents in the kitchen, while working as a line cook in various restaurants. He had the opportunity to serve everything from fine French cuisine, to local Southwest specialties. Shortly after graduation, Brandon moved to Denver to pursue his culinary career. His first position in Denver was as a line cook at Tommy Tsunami’s, a popular Asian fusion restaurant. Brandon was quickly promoted to Sous Chef and ultimately Executive Chef. He left Tommy Tsunami’s in 2001 to pursue other opportunities at the highly acclaimed Vesta Dipping Grill. While at Vesta, Brandon once again was quickly promoted from line cook to Sous Chef, and now works as the Executive Chef of Steuben’s and Ace, the newest addition to the Vesta family. At Steuben’s, Brandon creates food that people crave, returning again and again for that special menu item.