At The Green O Resort, Executive Chef Brandon Cunningham is crafting dishes that honor nature’s bounty while embracing technique and creativity. His journey to the kitchen wasn’t a conventional one, but it’s clear that his dedication and approach to food have made him a standout in the culinary world.
Chef Brandon didn’t set out to be a chef. His culinary path started humbly—washing dishes at a local restaurant while in college. But fate had other plans. In just a few years, he found himself leading the kitchen. From that moment on, he sought out opportunities to learn from esteemed chefs, shaping his approach to food and plating along the way.
When it comes to plating, Chef Brandon follows a simple yet striking principle: odd numbers create visual harmony. Whether it’s slices of cured fish, shaved radishes, or delicate sour small bite leaves, he believes that asymmetry draws the eye. But more than anything, he aims to let ingredients shine in their natural form, minimizing manipulation and trusting nature’s design.
A longtime fan of The Chef’s Garden, Chef Brandon finds countless ways to incorporate sorrel into his menus. He highlights French sorrel leaves in a chilled vichyssoise during the summer and leverages the tartness of oxalis to balance the sweetness of 898 squash. What he loves most? Flavor that serves a purpose.
Beyond sorrel, he has a soft spot for Jimmy Nardello peppers—not just for their versatility but for their unforgettable name. He also regularly features petite crudité, serving it in a terra cotta pot alongside whipped ricotta green goddess dip and seeded crackers, creating an interactive, guest-favorite dish.
Over the years, Chef Brandon has collected wisdom from many mentors, but one piece of advice stands above the rest: Be intentional with every decision you make throughout the course of preparing a meal.
While Chef Brandon has many accomplishments under his belt, being a James Beard Finalist for Best Chef: Mountain Region stands out as a defining moment in his career. But for him, this honor isn’t just about personal success—it’s a reflection of the dedicated team and support system that has helped him thrive.
With his thoughtful approach, respect for ingredients, and unwavering commitment to excellence, Chef Brandon Cunningham continues to push the boundaries of what’s possible in the kitchen.