Butcher & Bee
Brandon Martinez is an experienced culinary professional currently serving as a Sous Chef at Butcher & Bee since March 2022, after previously holding the position of Line Cook at Dream Hotel Group and Slice House. Brandon began the culinary career in food service at Sons of Liberty Alehouse as a Food Server and at Starbucks as a Shift Supervisor. Brandon gained early experience in the hospitality industry as a Human Resources Intern at Alameda County. Brandon's educational background includes studies at Merritt College from 2019 to 2021 and graduation from Redwood Christian High School in 2019.
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Butcher & Bee
Butcher & Bee opened in Charleston in 2011 with the mission of serving honest-to-goodness sandwiches made with flavor combinations and food quality usually reserved for fine dining. That dream has since grown beyond sandwiches: B&B opened The Daily in 2014, a modern bodega serving locallly roasted coffee, cold-pressed juice, wine & beer, breakfast, lunch and grab-and-go provisions; Butcher & Bee Nashville, an expanded version of the original, opened in late 2015. Having outgrown it’s original space, Butcher & Bee moved to a bigger location in 2016, offering a larger, more diverse, vegetable-forward Middle Eastern leaning menu for lunch, brunch and dinner. Naturally leavened breads, pita and pastries are baked in-house daily and served at both Butcher & Bee and The Daily. In 2017, Butcher & Bee opened Workshop, a fancy food hall featuring a rotating lineup of chefs and concepts on the Upper Peninsula, and a second location of The Daily at the newly renovated Gibbes Museum in downtown Charleston. In 2019, owner Michael Shemtov and chef/partner Bryan Lee Weaver will open Tex Mex breakfast taco spot Redheaded Stranger in East Nashville.