Brandon was raised in the hospitality business—his mother a general manager and catering coordinator, and his father a chef and graduate of the Culinary Institute of America. In his parents’ restaurant, Brandon gained exposure to every aspect of the business. He started out washing dishes and bussing tables, then began serving and bartending.

Upon moving to Fayetteville in 2011, Brandon’s passion for hospitality was reignited while working in an upscale restaurant. As a server and bartender, he embraced the challenge of absorbing limitless knowledge in the world of wine, spirits, and an ever evolving menu. He quickly leveraged his expertise in service as bar manager seeking out opportunities to engage in the creative process. Responsible for designing the wine and cocktail list, Brandon soon developed his own following with his drink creations. His commitment to providing superior service led him to Atlas, where he draws on his extensive background in hospitality to cultivate every aspect of the customer experience.