Chef Brandon Veres: Elevating Culinary Excellence

From a young age, Chef Brandon Veres knew his calling was in the kitchen. Inspired by his grandmother's traditional Hungarian meals that brought his family together during the holidays, he discovered his passion for the culinary arts at just twelve years old. "Seeing how the universal language of food brought nothing but joy and satisfaction to others was the icing on the cake," Brandon recalls. This early inspiration set him on a path to culinary greatness, where hospitality and the art of cooking would become his life's work.

Growing up in a modest household, Brandon's early experiences with food were far from luxurious. It wasn't until he started working in restaurants at the age of fifteen that he was exposed to the vast and exciting world of culinary arts. "Once I started, I was immediately addicted to tasting, learning, experimenting, and absorbing everything about food and restaurants like a sponge," he says. This insatiable curiosity and passion for food would become the foundation of his remarkable career.

Brandon's career is marked by numerous milestones that have shaped him into the acclaimed chef he is today. One of the first significant achievements was graduating from The Culinary Institute of America in Hyde Park, NY, widely regarded as the world's most prestigious culinary school. "I saved from age fifteen until nineteen to put myself through the rigorous intensity that is CIA," he notes. This dedication and hard work paid off, paving the way for his rapid rise in the culinary world.

Returning to Ohio, Brandon quickly ascended to the position of Sous Chef at Moxie & Red The Steakhouse in Beechwood, Ohio. During this time, he had the honor of representing the Americas in the World Association of Chef's Society (WACS) International Culinary Competition, training rigorously for nine months and bringing home a silver medal. His career continued to soar as he took on roles such as Chef de Cuisine at LockKeepers Restaurant and eventually became the Executive Chef at The Marble Room Steaks & Raw Bar at the young age of twenty-six.

At The Marble Room Steaks & Raw Bar, Brandon approaches dish creation with a philosophy of simplicity and respect for high-quality ingredients. "The birth of a dish is often filled with many developments and speed bumps. Even after years of experience, it is important to leave ego aside and give our valued guests what they truly want," he explains. This dedication to excellence is why he chooses to work with top-tier suppliers like VIGEO GARDENS.

"At Marble Room, we stand by technically sound technique with the highest quality of ingredients. We demand a lot, and VIGEO GARDENS rises to the occasion every time with a bright burst of full flavor combined with sheer elegance," Brandon emphasizes. The microgreens and other products from VIGEO GARDENS are not only visually stunning but also pack a flavorful punch that elevates each dish to a new level of sophistication.

Brandon's partnership with VIGEO GARDENS is built on a foundation of trust, quality, and mutual respect. "We choose to stand alongside VIGEO GARDENS as they will ensure top quality, consistency, beauty, flavor, and even custom blends/seed harvests," he says. This commitment to excellence is reflected in every dish served at The Marble Room, where the visual appeal and taste create a truly magical dining experience.

"VIGEO GARDENS products stand a grade above your typical supplier of similar products for more reasons than one. First and foremost is flavor. As a chef, that is what is most important," Brandon asserts. The careful packaging and respectable shelf life of their products further enhance their value, making them an indispensable part of his culinary toolkit.

Looking ahead, Brandon hopes to leave a lasting legacy in the food industry by leading by example and passing down his knowledge to the next generation of chefs. "I am nothing without my team backing me. Utilize the 'Golden Rule' with a strong emphasis on using Hi, Bye, Please, and Thank You," he advises. This focus on teamwork and respect is at the heart of his leadership style and his commitment to nurturing future culinary talents.

Chef Brandon Veres's journey from a young boy inspired by his grandmother's cooking to the Executive Chef at The Marble Room Steaks & Raw Bar is a testament to his passion, dedication, and relentless pursuit of excellence. With partners like VIGEO GARDENS, he continues to push the boundaries of fine dining, creating unforgettable experiences for his guests. As he leads his team with humility and a commitment to quality, Brandon's legacy in the culinary world is sure to endure for generations to come.