Brandon Ting

Brandon Ting has a diverse culinary background, with experience in various prestigious establishments such as Le Bernardin, JEAN-GEORGES MANAGEMENT, and Wolfgang Puck. Starting as a Pastry Cook at Cocotte French Restaurant, Brandon worked their way up to become a Pastry Sous Chef at Le Bernardin. With a Bachelor's degree in Food Business Administration from The Culinary Institute of America, Brandon's education and experience have prepared him well for their current role in the culinary industry.